A combined DHA-rich fish oil and cocoa flavanols intervention does not improve cognition or brain structure in older adults with memory complaints: Results from the CANN randomized, controlled parallel-design study

David Vauzour, Andrew Scholey, David J. White, Neal J. Cohen, Aedín Cassidy, Rachel Gillings, Michael A. Irvine, Colin D. Kay, Min Kim, Rebecca King, Cristina Legido-Quigley, John F. Potter, Hilary Schwarb, Anne-Marie Minihane

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)
6 Downloads (Pure)

Abstract

Background: There is evidence that both omega-3 long-chain polyunsaturated fatty acids (PUFAs) (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) and cocoa flavanols can improve cognitive performance in both healthy individuals and in those with memory complaints. However, their combined effect is unknown. Objectives: To investigate the combined effect of EPA/DHA and cocoa flavanols (OM3FLAV) on cognitive performance and brain structures in older adults with memory complaints. Methods: A randomized placebo-controlled trial of DHA-rich fish oil (providing 1.1 g/d DHA and 0.4 g/d EPA) and a flavanol-rich dark chocolate (providing 500 mg/d flavan-3-ols) was conducted in 259 older adults with either subjective cognitive impairment or mild cognitive impairment. Participants underwent assessment at baseline, 3 mo, and 12 mo. The primary outcome was the number of false-positives on a picture recognition task from the Cognitive Drug Research computerized assessment battery. Secondary outcomes included other cognition and mood outcomes, plasma lipids, brain-derived neurotrophic factor (BDNF), and glucose levels. A subset of 110 participants underwent structural neuroimaging at baseline and at 12 mo. Results: 197 participants completed the study. The combined intervention had no significant effect on any cognitive outcomes, with the exception of reaction time variability (P = 0.007), alertness (P < 0.001), and executive function (P < 0.001), with a decline in function observed in the OM3FLAV group (118.6 [SD 25.3] at baseline versus 113.3 [SD 25.4] at 12 mo for executive function) relative to the control, and an associated decrease in cortical volume (P = 0.039). Compared with the control group, OM3FLAV increased plasma HDL, total cholesterol ratio (P < 0.001), and glucose (P = 0.008) and reduced TG concentrations (P < 0.001) by 3 mo, which were sustained to 12 mo, with no effect on BDNF. Changes in plasma EPA and DHA and urinary flavonoid metabolite concentrations confirmed compliance to the intervention. Conclusions: These results suggest that cosupplementation with ω-3 PUFAs and cocoa flavanols for 12 mo does not improve cognitive outcomes in those with cognitive impairment. This trial was registered at clinicaltrials.gov as NCT02525198.

Original languageEnglish
Pages (from-to)369-381
Number of pages13
JournalThe American Journal of Clinical Nutrition
Volume118
Issue number2
Early online date12 Jun 2023
DOIs
Publication statusPublished - Aug 2023

Keywords

  • Omega-3
  • Polyphenols
  • Flavonoids
  • Mild cognitive impairment
  • Subjective cognitive impairment
  • Aging
  • Cognition
  • polyphenols
  • cognition
  • omega-3
  • subjective cognitive impairment
  • mild cognitive impairment
  • aging
  • flavonoids

Cite this