August 21, 2025, 6:04 pm | Read time: 4 minutes
Researchers have found an insufficient supply of an important nutrient in the blood of women with Alzheimer’s. They suspect this deficiency might be a cause of the condition. Specifically, it concerns the fatty acid profile of the affected individuals—and according to the results, this seems to differ between genders.
Possible Reason for Higher Alzheimer’s Prevalence in Women
The basis of the study was the statistically proven fact that women in older age are significantly more likely to develop Alzheimer’s than men.1 The central question: Can this difference also be detected in the blood—in the form of specific patterns in blood fats, which might indicate an insufficient supply of certain nutrients? The researchers found evidence. Women with Alzheimer’s showed notably low levels of unsaturated fatty acids, which are generally considered health-promoting. Or, more optimistically: A good supply of omega-3 fatty acids might offer some protection against Alzheimer’s. The study authors also point to this potential connection in their press release.2 However, it may not be that simple.
Details of the Study
The research team led by senior author Dr. Cristina Legido-Quigley examined blood samples from 814 participants in the AddNeuroMed cohort, a European longitudinal study on Alzheimer’s disease.3 Among the participants, 306 had an Alzheimer’s diagnosis, 165 had mild cognitive impairment (MCI), and 370 cognitively healthy individuals served as the control group.
The blood samples were analyzed for their fat components using liquid chromatography (LC), a highly precise analytical method that allows simultaneous measurement of various fats. After strict quality controls, the researchers limited their statistical evaluation to 268 stable lipids. They analyzed these separately for women and men, considering both individual lipids and groups of related fats. To reliably assess the robustness of the observed connections, the researchers also included various blood values in their analysis that could indicate existing nerve damage or inflammation.
Fewer Unsaturated Fats in the Blood of Women with Alzheimer’s
The researchers found significantly lower levels of certain healthy fats in the blood of women with Alzheimer’s. This particularly affected those containing omega fatty acids like DHA or EPA. In some cases, these levels were up to 20 percent lower than those of healthy women. Conversely, the proportions of the more notorious saturated fats were increased. As a reminder: These dietary components, mainly found in animal products such as butter, meat, and high-fat cheese, are suspected of increasing the risk of death.4
The authors find it particularly noteworthy that a similar pattern was not observed in men. Their lipid levels differed little with or without Alzheimer’s disease. These traces in fat metabolism thus seem to be a female-specific phenomenon.
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Possible Significance of the Study
The results suggest that abnormalities in lipid metabolism are not just a side effect of Alzheimer’s but may also be triggers of the disease. The fact that women seem to be particularly affected could be an important explanation for the significantly higher prevalence of the disease in older women. There may be potential for gender-specific prevention and treatment approaches.
In the press release, study author Legido-Quigley recommends that women ensure an adequate supply of omega-3 fatty acids. However, she also emphasizes that it is still unclear whether this can actually influence the abnormal lipid levels—and thus the course of Alzheimer’s disease. A low level could also be a consequence of the disease itself or gender-specific metabolic processes and might not be changed solely by targeted intake of unsaturated fatty acids.
Limitations
It should also be acknowledged that the cross-sectional design of the study somewhat limits its reliability. Currently, only correlations can be established, and a clearly proven causality is not demonstrable. The researchers also explain that the blood values only provide an indirect indication of the lipid composition in the brain. Therefore, the observations should not be overestimated. This is especially true since other influencing factors, such as dietary habits, medication intake, or other underlying conditions, were not considered in the evaluation.