Table 6.

Prospective observational studies assessing the impact of omega-3 fatty acids supplementation in AD patients.

N° Patients	Population Characteristic	Type and Dose Supplementation	Exposure Period	Results	References
5386	AD 37 Rotterdam Study The Netherlands	Semiquantitative food frequency questionnaire	2.1 years	Fish consumption, an important source of omega-3 PUFA, was inversely related to incident dementia, in particular to Alzheimer’s disease.	[57]
815	AD 131 Chicago Health and Aging Project USA	Food frequency questionnaire	3.9 years	Dietary intake of omega-3 PUFA and weakly consumption of fish may reduce the risk of Alzheimer’s disease.	[58]
2233	AD 190 Cardiovascular Health Cognition Study (CHCS) USA	Food frequency questionnaire	5.4 years	Consumption of fatty fish more than twice per week was associated with a reduction in the risk of Alzheimer’s disease by 41%.	[59]
488	AD not reported The Framingham Heart Study USA	Semiquantitative food frequency questionnaire	9.1 years	Plasma DHA level was associated with a significant 47% reduction in the risk of developing all-cause dementia.	[60]
8085	AD 183 Three-City cohort study France	Food frequency questionnaire	3.48 years	Frequent consumption of fruits and vegetables, fish, and omega-3 rich oils may decrease the risk of dementia and Alzheimer’s disease, especially among ApoE ε4 noncarriers.	[61]
5395	Rotterdam Study The Netherlands	Semiquantitative food frequency questionnaire	9.6 years	In the cohort with moderate consumption of fish and omega-3 PUFAs these dietary factors did not appear to be associated with long-term dementia risk	[62]
923	AD Rush Memory and Aging Project USA	Semiquantitative food frequency questionnaire	4.5 years	High adherence to all three diets may reduce AD risk.	[63]