The more omega-3 fatty acids in the diet, the lower the blood levels of a protein related to Alzheimer’s disease. A study from Columbia University Medical Center in New York looked at blood levels of 10 nutrients in more than 1,200 seniors over the age of 65, none of whom had dementia. Just over a year later, the participants’ blood was tested for beta-amyloid, the tell-tale protein that relates to Alzheimer’s. The researchers also looked at levels of saturated fatty acids, omega-3 and omega-6 polyunsaturated fatty acids, monounsaturated fatty acid, beta-carotene, vitamins B12, C D, E, and folate. Results showed that the more omega-3 fatty acids participants had in their diets, the lower their blood levels of beta-amyloid. The researchers concluded that consuming one gram of omega-3 daily more than average consumption was associated with 20 to 30 percent lower levels of beta-amyloid. No other nutrients were associated with blood levels of beta-amyloid. The study was published online on May 2, 2012 in Neurology.