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These results suggest that improvement in learning ability may take some time after the incorporation of DHA into the brain (Lim & Suzuki, 2001). Dementia As we have seen, aging is often connected to a decreased meta-bolism of EFAs. Changes in the fatty aid composition of brain lipids during snack aging appear to be correlated with a deterioration of the central nervous system. Knowing that DHA constitutes a major portion of the fatty acids in the brain, it may not be surprising that low DHA levels snack are shown to be a significant risk snack factor for the development of Alzheimers disease. In a recent study tracking DHA levels in 1188 elderly American subjects for 10 years, Alzheimers disease was 67% more likely to develop in individuals with DHA levels in the lower half of the distribution (Kyle et al., 1999). Brain cholinergic systems are generally thought to be critical for memory function.
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