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Association between dietary fat intake and the risk of Alzheimer's disease: Mendelian randomisation study

Published online by Cambridge University Press:  11 October 2024

Yunqing Zhu ,
Yongbing Lan ,
Jun Lv ,
Dianjianyi Sun ,
Liming Li ,
Dai Zhang ,
Canqing Yu Open the ORCID record for Canqing Yu [Opens in a new window]  and
Weihua Yue Open the ORCID record for Weihua Yue [Opens in a new window]
Yunqing Zhu
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China; and Peking University Sixth Hospital, Peking University Institute of Mental Health, NHC Key Laboratory of Mental Health (Peking University), National Clinical Research Center for Mental Disorders (Peking University Sixth Hospital), Beijing, China
Yongbing Lan
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China
Jun Lv
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China; Peking University Center for Public Health and Epidemic Preparedness & Response, Beijing, China; and Key Laboratory of Epidemiology of Major Diseases (Peking University), Ministry of Education, Beijing, China
Dianjianyi Sun
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China; Peking University Center for Public Health and Epidemic Preparedness & Response, Beijing, China; and Key Laboratory of Epidemiology of Major Diseases (Peking University), Ministry of Education, Beijing, China
Liming Li
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China; Peking University Center for Public Health and Epidemic Preparedness & Response, Beijing, China; and Key Laboratory of Epidemiology of Major Diseases (Peking University), Ministry of Education, Beijing, China
Dai Zhang
Affiliation:
Peking University Sixth Hospital, Peking University Institute of Mental Health, NHC Key Laboratory of Mental Health (Peking University), National Clinical Research Center for Mental Disorders (Peking University Sixth Hospital), Beijing, China
Canqing Yu
Affiliation:
Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China; Peking University Center for Public Health and Epidemic Preparedness & Response, Beijing, China; and Key Laboratory of Epidemiology of Major Diseases (Peking University), Ministry of Education, Beijing, China
Weihua Yue*
Affiliation:
Peking University Sixth Hospital, Peking University Institute of Mental Health, NHC Key Laboratory of Mental Health (Peking University), National Clinical Research Center for Mental Disorders (Peking University Sixth Hospital), Beijing, China; IDG/McGovern Institute for Brain Research, Peking University, Beijing, China; Research Unit of Diagnosis and Treatment of Mood Cognitive Disorder (2018RU006), Chinese Academy of Medical Sciences, Beijing, China; and Chinese Institute for Brain Research, Beijing, China
*
Correspondence: Weihua Yue. Email: [email protected]
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Abstract

Background

Observational studies have shown a controversial relationship between dietary fat intake and Alzheimer's disease, and the causal effects are unclear.

Aims

To assess the causal effects of total fat, saturated fat and polyunsaturated fat (PUF) intakes on the risk of Alzheimer's disease.

Method

A two-sample Mendelian randomisation analysis was performed using genome-wide association study summary statistics on different types of fat intake from UK Biobank (n = 51 413) and on late-onset Alzheimer's disease (LOAD; 4282 cases, n = 307 112) and all forms of Alzheimer's disease (6281 cases, n = 309 154) from the FinnGen consortium. In addition, a multivariable Mendelian randomisation (MVMR) analysis was conducted to estimate the effects independent of carbohydrate and protein intakes.

Results

Genetically predicted per standard deviation increase in the total fat and saturated fat intakes were associated with 44 and 38% higher risks of LOAD (total fat: odds ratio = 1.44, 95% CI 1.03–2.02; saturated fat: odds ratio = 1.38, 95% CI 1.002–1.90; P = 0.049). The associations remained significant in the MVMR analysis (total fat: odds ratio = 3.31, 95% CI 1.74–6.29; saturated fat: odds ratio = 2.04, 95% CI 1.16–3.59). Total fat and saturated fat intakes were associated with a higher risk of all forms of Alzheimer's disease in the MVMR analysis (total fat: odds ratio = 2.09, 95% CI 1.22–3.57; saturated fat: odds ratio = 1.60, 95% CI 1.01–2.52). The PUF intake was not associated with LOAD or all forms of Alzheimer's disease.

Conclusions

This study indicated that total dietary fat intake, especially saturated fat, contributed to the risk of Alzheimer's disease, and the effects were independent of other nutrients. These findings informed prevention strategies and management for Alzheimer's disease directly towards reducing dietary saturated fat intake.

Keywords

Dietary fat intakesaturated fatpolyunsaturated fatAlzheimer's disease
Type
Original Article
Information
The British Journal of Psychiatry , Volume 226 , Issue 1 , January 2025 , pp. 24 - 30
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Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Royal College of Psychiatrists

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Footnotes

*

These two authors contributed equally to this article as lead authors and supervised the work.

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