Assessment of the impact of functional foods enriched with omega-3 fatty acids on cognitive performance and mood in adults aged 60–75: A randomized controlled trial

Project Abstract

Functional foods enriched with omega-3 fatty acids were evaluated for their effects on cognitive performance and mood in adults aged 60–75 over 24 weeks in a randomized controlled trial. A total of 180 participants without diagnosed dementia were recruited and randomized into three groups high-dose omega-3 enriched functional foods, standard-dose omega-3 enriched functional foods, and control foods without added omega-3. The primary outcomes included global cognitive function assessed by the Montreal Cognitive Assessment (MoCA) and domain-specific cognition (memory, attention, executive function) measured at baseline, 12 weeks, and 24 weeks. Secondary outcomes comprised mood states evaluated via the Geriatric Depression Scale (GDS) and the State-Trait Anxiety Inventory (STAI), along with quality of life using the SF-12 and sleep quality via the Pittsburgh Sleep Quality Index (PSQI). Biomarkers included plasma levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), inflammatory markers (CRP, IL-6, TNF-?), and oxidative stress markers (F2-isoprostanes). Stringent adherence was monitored through daily intake logs and periodic plasma omega-3 analyses. Data were analyzed using intention-to-treat principles with mixed-effects models to account for repeated measures and potential confounders (age, sex, baseline cognitive status, education, physical activity, comorbidities, and baseline omega-3 levels). The high-dose omega-3 group demonstrated a statistically significant greater improvement in global cognitive function (MoCA increase of 2.1 points vs. 0.9 in standard-dose and 0.6 in control; p<0.01) and in episodic memory (Rey Auditory Verbal Learning Test delayed recall improved by 3.4 trials in high-dose versus 1.8 in standard-dose and 0.9 in control; p<0.01). Executive function, as measured by the Trail Making Test Part B, improved more in the high-dose group (?38.2 seconds) compared with standard-dose (?20.5 seconds) and control (?12.1 seconds; p<0.05). Mood improvements were more pronounced in the high-dose group, with reductions in GDS scores (?3.2 points) and STAI-state scores (?4.1 points) relative to modest changes in the other groups (p<0.05). Quality of life and sleep quality showed modest, non-significant enhancements across all omega-3–supplemented groups. Plasma EPA and DHA levels rose dose-dependently in the enriched groups, correlating positively with cognitive gains (r=0.42, p<0.001) and inversely with inflammatory biomarkers (CRP r=?0.28, p=0.02; IL-6 r=?0.24, p=0.04). No significant adverse events or changes in renal or hepatic function were observed, underscoring the safety of long-term consumption of omega-3–enriched functional foods in this population. The findings suggest that chronic intake of omega-3–enriched functional foods at higher doses can yield meaningful enhancements in cognitive domains, mood, and inflammatory status in older adults, with potential implications for dietary guidelines and preventive strategies against age-related cognitive decline. Further long-term trials are recommended to assess durability of effects and to elucidate mechanisms linking omega-3–mediated neural membrane properties, neuroinflammation modulation, and cognitive resilience.

Project Overview

What This Project Is About

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The project explores whether adding foods fortified with omega-3 fatty acids can influence thinking skills and mood in adults aged 60–75. It looks at a practical, real-world food option rather than pills and asks if such foods are a useful way to support brain health and emotional well-being in later life.

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The Problem It Addresses

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Many adults experience subtle changes in memory, attention, and mood as they age. Omega-3s are thought to support brain function, but it’s unclear whether omega-3 enriched foods have a noticeable effect in everyday eating patterns. This study tests that gap in knowledge.

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Objectives of the Project

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1. Identify whether omega-3 enriched foods improve cognitive performance in older adults.
2. Assess any changes in mood associated with consuming these foods.
3. Compare effects between different food formats (e.g., snacks vs. meals).
4. Evaluate the practicality and acceptability of omega-3 enriched foods in daily diets.

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What You Will Do Step by Step

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1) Review existing research on omega-3s, aging, and cognition. 2) Recruit adults aged 60–75 and assign them to omega-3 enriched foods or a control group. 3) Administer a 12-week dietary intervention. 4) Measure cognitive function with simple, widely used tests. 5) Assess mood with easy questionnaires. 6) Analyze differences between groups and look for patterns. 7) Interpret results in light of real-world eating. 8) Discuss limitations and practical implications.

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Expected Outcome

It is expected that participants consuming omega-3 enriched foods will show modest improvements in certain cognitive tasks and mood measures compared with controls, supporting the idea that everyday fortified foods can contribute to brain health in older adults.