Cognitive functions are not affected by dietary fatty acids in elderly subjects in the Pro.VA study population

Background and aims: Environmental, life-style, and dietary factors, including the type of dietary fatty acids consumed, may influence the onset of dementia. The aim of the present study was therefore to examine whether type of dietary fats consumed is associated with cognitive performance. Methods: Using gaschromatogrophy, plasma phospholipid fatty acid composition was determined in a sample of subjects (age greater than or equal to65 years) randomly selected from the general Pro. V.A. study population. Plasma phospholipid fatty acid composition is a reliable marker of the type of fats present in the diet. The subjects' cognitive capacity was tested using the Mini-Mental State Examination (MMSE). Results: At multiple regression analysis, the MMSE score variance was correlated with age and education level in 30% of cases, whereas the other variables considered (including type of fatty acids consumed) had an almost negligible effect. Conclusions: In free-living elderly subjects, moderate to severe cognitive impairment is not associated with dietary fatty acids.