A new study published in Nutrients shows that higher blood levels of the long-chain omega-3s EPA and DHA are associated with cognitive benefits in older adults. 
 
In this study, researchers from the Boston Puerto Rican Health Study examined the prospective associations of omega-3 and omega-6 levels in red blood cells (RBCs) with measures of cognitive function in subjects who had an average age of 57. 
 
Both omega-3 and omega-6 levels were measured using OmegaQuant’s proprietary methods at baseline. During a two-year period, researchers had 1032 subjects take the Mini-Mental State Exam (MMSE), while 865 subjects took other tests related to cognitive function. Changes in scores were assessed and correlated with the subjects’ omega-3 and omega-6 levels.  
 
Omega-3 blood levels were not significantly associated with changes in MMSE score, but they were linked with better executive function, a facet of cognitive function that allows people to plan, organize and complete tasks. 
 
Interestingly, blood levels of the long-chain omega-6 fatty acid, arachidonic acid (ARA), were associated with a 26% increased risk for developing cognitive impairment over two years of observation.
 
“The results of this study add to the growing body of evidence correlating blood levels of omega-3s to cognitive function,” said Dr. Bill Harris, CEO, OmegaQuant, and one of the study’s authors. “But perhaps more significant, studies like this show the importance of measuring blood levels of omega-3s as part of a study’s protocol. Hopefully this becomes the standard for all omega-3 studies moving forward.” 
 
Omega-3s, specifically EPA and DHA, are important for heart, brain, eye and joint health. Unfortunately, most people don’t get enough of these valuable fatty acids, which can increase their risk of several of the most serious health issues. 
 
The Omega-3 index is expressed as a percent of total RBC fatty acids and is a long-term, stable marker of omega-3 status that accurately reflects tissue levels of EPA and DHA. An Omega-3 Index between 8% and 12% is considered the optimal range. Why? Because at these levels your risk of fatal cardiovascular disease decreases dramatically.