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dc.contributor.authorNwaru, Bright I.
dc.contributor.authorDierkes, Jutta
dc.contributor.authorRamel, Alfons
dc.contributor.authorArnesen, Erik Kristoffer
dc.contributor.authorThorisdottir, Birna
dc.contributor.authorLamberg-Allardt, Christel
dc.contributor.authorSöderlund, Fredrik
dc.contributor.authorBärebring, Linnea
dc.contributor.authorÅkesson, Agneta
dc.date.accessioned2022-10-06T09:29:42Z
dc.date.available2022-10-06T09:29:42Z
dc.date.created2022-09-28T13:44:59Z
dc.date.issued2022
dc.identifier.issn1654-6628
dc.identifier.urihttps://hdl.handle.net/11250/3024254
dc.description.abstractObjective: To identify, critically appraise, and synthesize evidence on the effect of quality of dietary fat intake and different classes of fatty acids on the risk of Alzheimer’s disease (AD) and dementia in adults aged ≥50 years. Methods: We searched MEDLINE, EMBASE, Cochrane Central of Controlled Trials, and Scopus for clinical trials and prospective cohort studies published until May 2021. Two reviewers independently screened retrieved literature, extracted relevant data, and performed risk of bias assessment. Classes of fatty acids included were saturated fatty acids (SFAs), trans fatty acids (TFAs), monounsaturated fatty acids (MUFAs), poly-unsaturated fatty acids (PUFAs), and their subtypes and sources. Given between-study heterogeneity, we did not perform meta-analyses but narratively described findings from the studies. Results: From 4,491 identified records, five articles (based on four prospective cohort studies) met the inclusion criteria. Three studies had an overall serious risk of bias, while one study had a moderate risk. Overall, we found no robust association between intake of any fatty acids type and the development of AD and dementia. For example, for SFA and TFA, there was contradictory associations reported on AD: one study found that each unit increase in energy-adjusted intake of SFA (risk ratio [RR] 0.83, 95%CI 0.70–0.98) and TFA (RR 0.80, 95%CI 0.65–0.97) was associated with a decreased risk of AD, but not dementia. For PUFA, one study found that higher quintile intake of marine-based n-3 PUFA was associated with a decreased risk of AD. The intake of other fatty acids was not associated with the outcomes. The certainty of the overall evidence was inconclusive. Conclusion: We found no clear association between the intake of various classes of fatty acids and the risk of AD and dementia in adults. More well-designed prospective studies are required to clarify these findings.en_US
dc.language.isoengen_US
dc.publisherSwedish Nutrition Foundationen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleQuality of dietary fat and risk of Alzheimer’s disease and dementia in adults aged ≥50 years: a systematic reviewen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright 2022 the authorsen_US
dc.source.articlenumber8629en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doi10.29219/fnr.v66.8629
dc.identifier.cristin2056400
dc.source.journalFood & Nutrition Researchen_US
dc.identifier.citationFood & Nutrition Research. 2022, 66, 8629.en_US
dc.source.volume66en_US


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