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Intake of Vitamin E Rich Diet Lowers Dementia Risk

by VR Sreeraman on  July 14, 2010 at 2:45 PM Diet & Nutrition News
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Consuming more vitamin E through the diet is linked to a lower risk of dementia and Alzheimer's disease, according to a new study.

Oxidative stress-damage to the cells from oxygen exposure-is believed to play a role in the development of Alzheimer's disease.
 Intake of Vitamin E Rich Diet Lowers Dementia Risk


Experimental data suggest that antioxidants, nutrients that help repair this damage, may protect against the degeneration of nervous system cells.

"Although clinical trials have shown no benefit of antioxidant supplements for Alzheimer's disease, the wider variety of antioxidants in food sources is not well studied relative to dementia risk; a few studies, with varying lengths of follow-up, have yielded inconsistent results," the authors said.

Elizabeth E. Devore, of Erasmus Medical Center, Rotterdam, the Netherlands, and colleagues assessed 5,395 participants 55 years and older who did not have dementia between 1990 and 1993.

Participants underwent a home interview and two clinical examinations at the beginning of the study, and provided dietary information through a two-step process involving a meal-based checklist and a food questionnaire.

The researchers focused on four antioxidants: vitamin E, vitamin C, beta carotene and flavonoids.

The major food sources of vitamin E were margarine, sunflower oil, butter, cooking fat, soybean oil and mayonnaise; vitamin C came mainly from oranges, kiwi, grapefruit juice, grapefruit, cauliflower, red bell peppers and red cabbage; beta carotene, from carrots, spinach, vegetable soup, endive and tomato; and flavonoids from tea, onions, apples and carrots.

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