March 7, 2007
Omega-3 fatty acids boost gray matter, mood
On March 7, 2007 at the American Psychosomatic Society’s Annual Meeting held in Budapest, Hungary, Sarah M. Conklin, PhD of the University of Pittsburgh reported the discovery that an increased intake of omega-3 fatty acids is associated with greater gray matter volume in areas of the brain related to mood and behavior.
Animal research has shown that increasing omega-3 fatty acids in the diet results in structural brain changes. The researchers involved in the current study sought to determine whether gray matter volume was related to omega-3 fatty acid intake in humans to help explain the improvement in mood associated with increased omega-3 intake.
Dr Conklin, who is a postdoctoral scholar at the Cardiovascular Behavioral Medicine Program in the department of psychiatry at the University of Pittsburgh, and her colleagues questioned 55 healthy adults on their diets to determine their average intake of long-chain omega-3 fatty acids. High-resolution structural magnetic resonance imaging (MRI) of the brain was used to measure gray matter volume.
It was discovered that subjects whose intake of omega-3 fatty acids was high had greater gray matter volume in the bilateral anterior cingulate cortex, the right amygdala and the right hippocampus, which are associated with with emotional arousal and regulation. These areas have been found to be reduced in individuals with mood disorders such as major depressive disorder.
In a study presented by Dr. Conklin at the previous year's meeting, researchers at the University of Pittsburgh found that participants who had lower blood levels of omega-3 fatty acids tended to have a more negative outlook and were more impulsive.
Although the current study found an association with structural changes in the brain associated with greater omega-3 fatty acid intake, the team recommends further research to confirm a causative effect.
Omega-3 fatty acids boost gray matter, mood
On March 7, 2007 at the American Psychosomatic Society’s Annual Meeting held in Budapest, Hungary, Sarah M. Conklin, PhD of the University of Pittsburgh reported the discovery that an increased intake of omega-3 fatty acids is associated with greater gray matter volume in areas of the brain related to mood and behavior.
Animal research has shown that increasing omega-3 fatty acids in the diet results in structural brain changes. The researchers involved in the current study sought to determine whether gray matter volume was related to omega-3 fatty acid intake in humans to help explain the improvement in mood associated with increased omega-3 intake.
Dr Conklin, who is a postdoctoral scholar at the Cardiovascular Behavioral Medicine Program in the department of psychiatry at the University of Pittsburgh, and her colleagues questioned 55 healthy adults on their diets to determine their average intake of long-chain omega-3 fatty acids. High-resolution structural magnetic resonance imaging (MRI) of the brain was used to measure gray matter volume.
It was discovered that subjects whose intake of omega-3 fatty acids was high had greater gray matter volume in the bilateral anterior cingulate cortex, the right amygdala and the right hippocampus, which are associated with with emotional arousal and regulation. These areas have been found to be reduced in individuals with mood disorders such as major depressive disorder.
In a study presented by Dr. Conklin at the previous year's meeting, researchers at the University of Pittsburgh found that participants who had lower blood levels of omega-3 fatty acids tended to have a more negative outlook and were more impulsive.
Although the current study found an association with structural changes in the brain associated with greater omega-3 fatty acid intake, the team recommends further research to confirm a causative effect.