News Release



Continual intake of 297 mg of DHA has been confirmed to prevent age-related cognitive decline Paper published on September 11, 2020 edition of the Journal of Functional Foods


Shimane University (President: Yasunao Hattori), FUJI OIL HOLDINGS INC. (President & CEO: Hiroshi Shimizu) and FUJI OIL CO., LTD. (President & CEO: Tatsuji Omori) published a paper with the following content in the Journal of Functional Foods. This research has confirmed that continual intake of milk beverages containing 297 mg of DHA can prevent age-related cognitive decline. While there is a wide body of research into the effect that DHA intake has on cognitive function, much of that research utilizes capsules, which are highly effective at completion of insufficient DHA intake. As capsules have the poor absorbability of DHA, there has been a need for the daily high doses of DHA. In this research, a stabilized DHA-rich oil (PRORARE™) developed by Fuji Oil that is less likely to degrade upon oxidation was used in milk beverages. We confirmed that taking DHA in an emulsified form allows for the protection against age-related cognitive decline using lower amounts than are currently used, concretely 297 mg of DHA a day.

The results of this research were published on the September 11, 2020 edition of the Journal of Functional Foods.
Publication URL:

Title of the paper:
Beneficial effects of docosahexaenoic acid-enriched milk beverage intake on cognitive function in healthy elderly Japanese: A 12-month randomized, double-blind, placebo-controlled trial

First Author:
Takashi Ichinose (FUJI OIL HOLDINGS INC.)

Principal Investigator:
Michio Hashimoto (Shimane University, Faculty of Medicine, Department of Environmental Physiology, Specially-Appointed Professor)

DHA is one of the essential fatty acids, and seafood contains it in great amounts. As a nutrient that is well-known and with clear health benefits, daily intake is recommended by many countries and organizations. In Japan, however, as the way people eat changes, the issue of DHA deficiency has been worsening with each generation.


At our company, we turned our attention to antioxidants with poor solubility in oils and fats. We were able to give DHA oil an oxidation stability that had theretofore been difficult to achieve, and succeeded in the utilization of DHA in foods. With an eye on sustainability and minimizing dangerous substances, we selected DHA oil from algae cultivated through algaculture as our DHA raw ingredient.