Antioxidants May Decrease Risk of Alzheimer’s Disease


Individuals who consume high levels of vitamin C and E may have a lower risk of developing Alzheimer’s disease, according to a recent study in JAMA.

In the study, researchers looked at 5,395 subjects who were at least 55 years old and free of dementia at the beginning of the study from 1990 to 1993. Researchers again examined the subjects in 1993-94 and 1997-99 and were watched for incidents of dementia. Intakes of beta carotene, flavonoids, vitamin C, and vitamin E were measured.

In the mean follow-up of six years, 146 subjects developed Alzheimer’s disease. When adjustments were made for variables such as age, sex, alcohol intake, smoking habits, body mass index, total energy intake, and use of antioxidant supplements, high intake of vitamin C and vitamin E was associated with lower risk of Alzheimer’s disease.


Engelhart MJ, Geerlings MI, Ruitenberg A, van Swieten JC, Hofman A, Witteman JC, Breteler MM. Dietary intake of antioxidants and risk of Alzheimer disease. JAMA. 2002 Jun 26;287(24):3223-9.

The information in this article is not intended to provide personal medical advice, which should be obtained from a medical professional, and has not been approved by the U.S. FDA.

Copyright 2001 by Vitamin Research Products, Inc. (VRP) The use of information found in Vitamin Research News for commercial purposes is prohibited without written permission from VRP.

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