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Polyunsaturated fatty acids do not lower Alzheimer's disease risk.

European Journal of Nutrition
Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study
Yasutake Tomata, Susanna C. Larsson, Sara Hägg

Paper Summary

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Polyunsaturated fatty acids (PUFAs) were thought to lower the risk of Alzheimer's disease, but a new study using genetic data found no significant link between PUFAs and Alzheimer's risk. The study analyzed information from over 60,000 individuals and found that different types of PUFAs, like linoleic acid and docosahexaenoic acid, did not show a clear association with Alzheimer's disease risk. This suggests that PUFAs may not have a strong impact on the likelihood of developing Alzheimer's disease.