Omega-3 fatty acids, often derived from fish oil, do not improve cognitive ability, according to a new study published online in Neurology. Researchers followed 2,157 women with normal cognition aged 65 and older enrolled in the Women’s Health Initiative Study of Cognitive Aging (WHISCA) for an average of 5.9 years with periodic cognitive testing. Blood samples showed no measurable difference in cognitive ability between women with high or low blood levels of omega-3. According to the authors, these findings are consistent with a growing body of research on omega-3s.
This study follows similar analysis showing no link between fish oil consumption and heart health.
- Ammann EM, Pottala JV, Harris WS, et al. Omega-3 fatty acids and domain-specific cognitive aging: secondary analysis of data from WHISCA. Neurology. Published ahead of print September 25, 2013.