Alzheimer's disease has been associated with a lower intake of omega-3 fats, such as DHA, from marine sources. A new study quantified fat profiles in three brain regions.
Plasma fat profiles were examined in patients with Alzheimer’s, mild cognitive impairment, and no cognitive impairment. The differences were most apparent in the plasma free fatty acids and phospholipids. Deficiencies in DHA levels in particular, in both the brain and in plasma, were found to be associated with the deterioration of mental capacity.
According to the study:
“We conclude that [Alzheimer's disease] is associated with altered plasma status of both [the omega-3 fat] DHA and other fatty acids unrelated to DHA”.