Important considerations when assessing the effect of essential fatty acids on cognitive performance

被引：2
|
作者：
Visaria, Aayush [1 ,2 ]
Lo, David [2 ]
Maniar, Pranay [2 ,3 ]
机构：
[1] Rutgers New Jersey Med Sch, Dept Med, 185 South Orange Ave, Newark, NJ 07103 USA
[2] Rutgers State Univ, North Amer Dis Intervent, New Brunswick, NJ 08901 USA
[3] New Jersey Inst Technol, Newark, NJ 07102 USA
来源：
NUTRITION JOURNAL | 2020年 / 19卷 / 01期
关键词：
Fatty acids; Nutrition; Cognitive impairment; Elderly; VITAMIN-B-12; DECLINE;
D O I：
10.1186/s12937-020-00619-8
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Over the past decade, there have been many studies determining the effect of dietary omega-3 and omega-6 fatty acids intake on cognitive performance; however, they have largely been inconsistent in their conclusions. In this letter, we provide context to the article by Dong et al., titled "Association of dietary omega-3 and omega-6 fatty acids intake with cognitive performance in older adults: National Health and nutrition examination Survey (NHANES) 2011-2014" andprovide methodological considerations with regards to covariate measurement and inclusion that can be generalized to future cross-sectional studies. In particular, delineating 1) the type and source of fatty acid, in context of an individual's overall dietary patterns, 2) sociobehavioral risk factors and physical & mental comorbidities, 3) and daily cognitive activity are important to adequately control for covariates.
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页数：2
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