Eating lots of vegetables, getting vitamin C and vitamin E lowers the odds of Alzheimer's disease

July 18, 2000 in Healthy Eating, Nutrition for Older Adults, Vitamins, Minerals, Supplements

Eating lots of vegetables, getting vitamin C and vitamin E lowers the odds of Alzheimer's disease

Last week at the World Alzheimer Congress in Washington researchers from the Netherlands reported that vitamin E decreased the risk of dementia in general by 17%, and that of Alzheimer's by 19%. Vitamin C reduced the risk for each by 9% and 18%, respectively, and for vegetables, 19% and 18%.

The study involved 5,395 people of more than 55 years of age, whose food habits were studied over six years. A total of 146 participants developed Alzheimer's disease and 29 developed vascular dementia. While this study shows a link between antioxidant vitamins and dementia more research is needed before recommendations for consuming certain levels of antioxidants can be made.

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