Research Proves Consuming Omega-3 Fatty Acids From Fish Oil Cuts Risk of Alzheimer’s and Dementia by 50%

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Approximately 4 million Americans are afflicted with Alzheimer’s disease with approximately another 4.8 million sufferers in Europe, notes Dr. J G Moellendorf, DC, ND, LCP. After the age of 65, the incidence of Alzheimer’s doubles every 5 years. Most current forms of treatment have appeared hopeless in stemming this tide. While there are many genetic and environmental risk factors leading to Alzheimer’s, early recognition and natural preventative measures have been shown to delay and possibly halt the progression of Alzheimer’s and dementia.

The increased consumption of omega-3 fatty acids as found in cold water fish, not only reduces death by strokes and heart attacks by 19 to 45%, it also reduces the risk of dementia by 40 to 50%.

It is estimated that caring for the chronic diseases of the aging baby boomers (born 1946 to 1964) will cost in excess of $52 trillion. Expensive new medications for treatment will further increase this cost. About 14 million will develop Alzheimer’s disease, a cost that threatens to bankrupt the government, necessitating an overhaul in how healthcare is delivered. A fresh approach based on cost-effective preventative measures is mandatory. Sturgeon Bay, Wisconsin Chiropractor Dr. J G Moellendorf, DC, ND, LCP discusses how natural interventions such as consuming omega-3 fatty acids could lower these costs with less side-effects.

The British Medical Journal published a study on the effects of omega-3 fatty acids in one’s diet. Of 1674 study participants aged 68 or older with no signs of dementia, 170 developed dementia in the next 7 years. Those who ate fish or seafood at least once a week showed significantly less cases of dementia compared to those who did not include fish or seafood in their diet.

Many of the risk factors for development of Alzheimer’s disease are the same as those that lead to strokes and heart disease. The inflammatory processes that cause atherosclerosis (hardening of the arteries) and thrombosis (blood clotting), are also closely linked to the development of β-amyloid protein and the tau entanglements that cause the brain destruction seen in Alzheimer’s. Research done at the University of California, Los Angeles Departments of Medicine and Neurology by Cole, Ma, and Frautschy was published in Nutrition Reviews of December 2010. They found that the increased consumption of omega-3 fatty acids, not only reduces death by strokes and heart attacks by 19 to 45%, it also reduces the risk of dementia by 40 to 50%.

A research paper by Gu, Schupf, Cosentino, et al. published in the May 2, 2012 edition of Neurology stated that the increased dietary consumption of omega-3 fatty acids reduce the production of β-amyloid proteins by 37%. An earlier research study done at Boston University School of Medicine by Tan, Harris, Beiser, et al. published in the February 28, 2012 edition of Neurology established that increased omega-3 levels in the blood limits the formation of tau entanglements in the brain, improves synaptic membrane fluidity (affecting how nerves function), promotes nerve growth and repair, and has been shown to improve cognition (ability to perceive, think, and remember).

Omega-3 fatty acids are relatively inexpensive as a supplement, and have shown no known side-effects. Along with omega-3 fatty acids, benefits have been shown in also taking anti-oxidants such as CoQ10 and vitamins C and E. Vitamin B-complex has also been shown to exert a strong protective effect on the brain in preventing dementia.

Another critical factor that has been shown to slow the progression of dementia is keeping active. Often, the difficulty in the elderly staying active is that they “ache all over” or “just don’t feel good”. When there is chronic stress on the joints, chronic inflammation is present which can lead to arthritis. When the stress is on the spinal joints due to old injuries or chronic poor posture, not only are the spinal joints affected, but the spinal nerves also become irritated. This can lead to many bodily conditions of “not feeling right” depending on what body systems the irritated nerves control.

Moellendorf Chiropractic Office, Ltd. focuses on correcting joint dysfunctions, specializing in the spine, nerve function, and nutritional optimization for healing. By realigning the joints, stress is removed, the joints can function normally again, and irritated nerves can once again work properly. The patient can in turn return to normal activities, enjoying life as it was meant to be enjoyed.

Additional information about Chiropractic and other forms of natural health care can be found at
About: Dr. J G Moellendorf, DC, ND, LCP

Dr. J G Moellendorf, DC, ND, LCP attended the University of Wisconsin—Superior where he majored in Physics and Mathematics, with a minor in art photography. While attending the University of Minnesota—Minneapolis, he assisted in research on ribosomal proteins. Completing his Chiropractic studies at Palmer College of Chiropractic in Davenport, Iowa, he graduated Cum Laude (with high honors) in 1983. He started Moellendorf Chiropractic Office, Ltd. in Sturgeon Bay, Wisconsin in 1983. In 1996, Dr. Moellendorf was awarded his Doctorate in Naturopathy from Trinity School of Natural Health. In 2001, he received Chiropractic’s most prestigious award, the honorary Legion of Chiropractic Philosophers degree, for his thesis “The Workings of Innate Intelligence in Obsessive/Compulsive and Addictive Behaviors.” This paper was chosen for publishing in the book Philosophic Contemplations vol. 2 in 2002. In June of 2012, Dr. Moellendorf authored his first book titled Healthcare’s Best Kept Secret. Dr. Moellendorf can be contacted by phone (920) 493-2126, fax (920) 743-1145, email jgmoellendorf(at)itol(dot)com, his website at, or send a carrier pigeon to 44.84722N and 87.36416W.

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