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Because of the ageing of the population, the number of suffering people of pathologies bound to age stops increasing. In France, more than 800 000 people of more than 75 years would be reached of craziness represented to 75% by Alzheimer's illness. Facing this curse, the clarification of preventive strategies became indispensable. Among them, the nutrition could play a major role. Done organize in the setting of the Maintenances of Bichat with the support of Lesieur, the symposium "The prevention of the cognitive decline is it possible? And what place for the food?summed up the relative scientific data in this field of the biomedical research. DHA and illness of Alzheimer The DHA is a fatty acid poly-insaturé naturally present Omega 3 in big quantity in the flesh of the fat fish (salmon, tuna, herring, sardines...). It is only synthesized in small quantity by the human organism, yet it plays of it the essential roles. An increasing number of data suggests that the DHA would participate notably in the good working of the neurons. It appeared lately that the measured DHA level in blood and people cerebral cloth affected by illness of Alzheimer is lower to the one measured among subjects in good health of the same age. Besides, some data indicate that the people who consume a lot of DHA would have a risk of illnesses weaker neurodégénératives than the one observed in the general population. Thus, the consumption of DHA could warn the development of the illnesses neurodegeneratives as Alzheimer's illness. The fatty acid poly-insaturé Omega 3 would exercise its beneficial action while controling the expression of protective genes, while activating anti-inflammatory ways or while modulating the working of the neurons. Cognitive decline and food  Our brain has need to be fed correctly. No other organ depends as many the nourishing contributions as it receives. And some nutritional unbalances could contribute to the cognitive decline bound to age thus. Numerous studies show that a food too rich in fatty acids saturated and showing a deficit in micronutriments antioxidants or in essential fatty acids is associated to a risk increased of cognitive decline. The clinical studies also show that more one ages, more one tends to increase his contributions in saturated fatty acids and to reduce those in fatty acids poly-insaturés. Otherwise, the capacities of the organism to synthesize himself the fatty acids poly-insatures of which it has need decrease with age. The ageing drives therefore too often to the institution of a bad balance lipidique, unfavorable not only to the cardiovascular health, but also to the maintenance of the cerebral functions. The set of this considerations leash to think that the food can and must constitute an important factor in the prevention of the cognitive decline. 2009-05-05
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