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ABSTRACT
Background:
Different types of dietary fat may influence memory and cognitive functions. This study aimed to investigate the association between dietary fat intake and transient global amnesia (TGA).
Methods:
This case–control study was conducted using Persian Sabzevar cohort data on 258 individuals with TGA and 520 individuals without amnesia in Sabzevar Iran. The food frequency questionnaire (FFQ) was used to assess the intake of dietary fats of the participants. All study participants were screened for TGA by a neurologist and their status was determined based on the diagnostic symptoms defined by the Kaplan and Hodges criteria.
Results:
There was an inverse association between the risk of TGA and dietary intake of alpha-linolenic acid (ALA) (OR = 0.94, CI95%:0.88-0.99, P = 0.01). Also, a positive association was observed between TGA and dietary intake of n-6 fatty acids (OR = 1.18, CI 95%: 1.04-1.33, P = 0.01). The results remained significant after adjustment for age, sex, education, job, marital status, physical activity, BMI, and calorie intake.
Conclusion:
Omega-3 fatty acids may have beneficial effects; however, omega-6 fatty acids may have adverse effects on the risk of amnesia. Further longitudinal studies are warranted.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Additional information
Funding
Notes on contributors
Zahra Mahmoudi
Zahra Mahmoudi is a master's student in nutrition science. So far, he has published several articles on the relationship between nutrition and chronic diseases.
Ali Tajik
Ali Tajik has a MSc. Degree in Rehabilitation and Social Sciences from Health University of Social Welfare and Rehabilitation Sciences.
Mahsa Vahdat
Mahsa Vahdat has a MSc. Degree in Nutrition from Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Khadijeh Abbasi Mobarakeh
Khadijeh Abbasi Mobarakeh has a MSc. Degree in Nutrition from Isfahan University of Medical Sciences, Isfahan, Iran.
Zahra Saeedirad
Zahra Saeedirad has a MSc. Degree in Nutrition from Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Fatemeh Azaryan
Fatemeh Azaryan has a MSc. Degree in Physiology from Zahedan University of Medical Sciences, Zahedan, Iran.
Arezoo Amjadi
Arezoo Amjadi has a MSc. Degree in Nutrition from Kermanshah University of Medical Sciences, Kermanshah, Iran.
Farkhondeh Alami
Farkhondeh Alami has a MSc. Degree in Nutrition from Urmia University of Medical Sciences, Urmia, Iran.
Neda Valisoltani
Neda Valisoltani has a MSc. Degree in Nutrition from Tehran University of Medical Sciences, Tehran, Iran.
Masoomeh Alsadat Mirshafaei
Masoomeh Alsadat Mirshafae has a MSc. Degree in physiology from Islamic Azad University, Tonekabon Mazandaran Branch, Tonekabon, Iran.
Sara Khoshdooz
Sara Khoshdooz has a MD. Degree from Gilan University of Medical Sciences, Rasht, Iran.
Maryam Gholamalizadeh
Maryam Gholamalizadeh has a PhD. Degree in Nutrition from Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Saeid Doaei
Saeid Doaei has a PhD. Degree in Nutrition and is an assistant professor of Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Akram Kooshki
Akram Kooshki has a PhD. Degree in Nutrition and is an associated professor of Sabzevar University of Medical Sciences, Sabzevar, Iran.