Dietary unsaturated fatty acids and risk of mild cognitive impairment

Francesco Panza, Vincenza Frisardi, Davide Seripa, Bruno P. Imbimbo, Alberto Pilotto, Vincenzo Solfrizzi

Research output: Contribution to journalArticlepeer-review


An increasing body of epidemiological evidence suggested that elevated saturated fatty acids could have negative effects on age-related cognitive decline (ARCD) and mild cognitive impairment (MCI). Furthermore, a clear reduction of risk for cognitive decline has been found in population samples with elevated fish consumption, high intake of monounsaturated fatty acids, and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA. In the present article, on the basis of increasing body of evidence from cross-sectional and longitudinal population-based studies, we discussed the issue of the possible impact of dietary PUFA (both n-6 and n-3) on ARCD, MCI, and Alzheimer's disease.

Original languageEnglish
Pages (from-to)867-870
Number of pages4
JournalJournal of Alzheimer's Disease
Issue number3
Publication statusPublished - 2010


  • Alzheimer's disease
  • dementia
  • fatty acids
  • mild cognitive impairment
  • vascular dementia

ASJC Scopus subject areas

  • Psychiatry and Mental health
  • Geriatrics and Gerontology
  • Clinical Psychology


Dive into the research topics of 'Dietary unsaturated fatty acids and risk of mild cognitive impairment'. Together they form a unique fingerprint.

Cite this