{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T21:47:49Z","timestamp":1791496069751,"version":"4.3.4"},"reference-count":50,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,7,27]],"date-time":"2020-07-27T00:00:00Z","timestamp":1595808000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000049","name":"National Institute on Aging","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000049","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007258","name":"State University of New York","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007258","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["alz-journals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Alzheimer's &amp;amp; Dementia"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Introduction<\/jats:title><jats:p>High dietary intake of long chain, polyunsaturated fatty acids is associated with lower Alzheimer's disease (AD) risk.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>Washington Heights\u2010Hamilton Heights\u2010Inwood Columbia Aging Project is a multiethnic, prospective observational study of aging and dementia among elderly (\u2265\u00a065 years). Dietary intake was measured using a food frequency questionnaire. Dietary short\u2010, medium\u2010, and long\u2010chain fatty acid intakes were categorized by number of carbons and double bonds. Consensus AD diagnoses were made. Associations between AD risk and dietary fatty acid and cholesterol intakes were estimated using multivariable Cox proportional hazards regression models.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Of 2612 multiethnic women (67%) and men (baseline age 76.3 [6.4] years), 380 developed AD over an average 4.5 years follow\u2010up. Lower risk of AD was associated with increasing intakes of docosahexaenoic acid (DHA; hazard ratio [HR]\u00a0=\u00a00.73, 95% confidence interval [CI]: 0.57 to 0.95, <jats:italic>P<\/jats:italic>\u00a0=\u00a00.018) and eicosapentaenoic acid (EPA; HR\u00a0=\u00a00.74, 95% CI: 0.57 to 0.95, <jats:italic>P<\/jats:italic>\u00a0=\u00a00.021), and longer AD\u2010free survival (<jats:italic>P<\/jats:italic>\u00a0&lt;\u00a00.05).<\/jats:p><\/jats:sec><jats:sec><jats:title>Discussion<\/jats:title><jats:p>Higher intake of DHA and EPA are protective for AD.<\/jats:p><\/jats:sec>","DOI":"10.1002\/alz.12154","type":"journal-article","created":{"date-parts":[[2020,7,27]],"date-time":"2020-07-27T03:17:15Z","timestamp":1595819835000},"page":"1638-1649","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":69,"title":["Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights\u2010Hamilton Heights\u2010Inwood Columbia Aging Project (WHICAP)"],"prefix":"10.1002","volume":"16","author":[{"given":"Deborah R.","family":"Gustafson","sequence":"first","affiliation":[{"name":"Department of Neurology State University of New York Downstate Health Sciences University  Brooklyn New York USA"},{"name":"Department of Neurochemistry and Psychiatry, Neuropsychiatric Epidemiology Unit, at the Sahlgrenska Academy University of Gothenburg  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"K.","family":"B\u00e4ckman","sequence":"additional","affiliation":[{"name":"Department of Neurochemistry and Psychiatry, Neuropsychiatric Epidemiology Unit, at the Sahlgrenska Academy University of Gothenburg  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"N.","family":"Scarmeas","sequence":"additional","affiliation":[{"name":"Department of Neurology, The Gertrude H. 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