In a meta-analysis of the literature, Brands et al. (1) found that type 1 diabetic patients had lowered cognitive performance. Compared with a control group, the type 1 diabetic group had lowered intelligence, speed of information processing, psychomotor efficiency, visual and sustained attention, cognitive flexibility, and visual perception. Brands et al. discussed possible causes, including levels of glycemic control, microvascular complications, and depression. The role of altered fatty acid profiles in type 1 diabetic patients should be considered as well.
Decsi et al. (2) found that type 1 diabetic patients have lower levels of long-chain polyunsaturated fatty acids (LCPUFAs). They speculate that this is because type 1 diabetic patients synthesize less LCPUFAs. Obtaining sufficient amounts of ω-3 LCPUFAs is important for cognitive performance (3,4). Kalmijn et al. (3) found that greater consumption of ω-3 LCPUFAs reduced the risk of impaired overall cognitive function and speed in middle-aged individuals. Rats that are deficient in ω-3 fatty acids display impaired spatial task performance (4). Achieving optimal levels of ω-3 LCPUFAs may improve brain function through better cardiovascular health, changes in gene expression in the brain, membrane biophysics, and biosyntheses of eicosanoids (3,5,6).
If type 1 diabetic patients are synthesizing less LCPUFAs, they will need to get more of it from their diets. The possibility that decreased levels of LCPUFAs are partially responsible for the lowered cognitive performance in type 1 diabetic patients is worth exploring.
