Vitamin E may delay the risk of having dementia. A study published in Archives of Neurology found that participants who have higher intake of vitamin E were 25% less likely to develop dementia than those with lowest intake.
In the long-term Rotterdam Study, investigators followed 5395 participants free of disease for 9.6 years. During the follow-up period, 465 people developed dementia and 365 were diagnosed with Alzheimer’s disease.
The investigators found that high dietary intake of vitamin E, but not vitamin C, beta carotene, or flavonoids, was associated with lower long-term risk for dementia.
The investigator postulated that Vitamin E prevents dementia or neuro-degeneration via its antioxidant effect.
Even though this study suggests the dementia preventive role of vitamin E, users should be aware that excessive use can have negative cardiovascular effects.
Vitamin E is found in whole-grain foods, eggs, milk, nuts, seeds, avocado, spinach, and unheated vegetable oils.
Arch Neurol. 2010;67:819-825. Abstract
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