This is the scope of a new study recently released by Aging and Disease.
It expands on the importance of a balanced diet as recent evidence demonstrates that age and disease-related decline in cognition depends, among other things, on dietary intake and nutritional status. Memory, a potential preclinical marker of Alzheimer’s disease, is supported by white matter integrity in the brain and dietary patterns high in omega-3 and omega-6 polyunsaturated fatty acids.
The analysis revealed that a mixture of plasma phospholipid omega-3 and omega-6 polyunsaturated fatty acids is linked to memory. Results suggest that memory may be optimally supported by a balance of plasma phospholipid omega-3 and omega-6 polyunsaturated fatty acids.
For those who love «hard raw data» please see full research: Predictors of Memory in Healthy Aging-Polyunsaturated Fatty Acid Balance and Fornix White Matter Integrity.