Researchers studied over 200 adults over the age of 80 who were free of dementia, including Alzheimer's disease. At the start of the study, researchers took blood samples from patricians and measured levels of vitamin E.
After the 6-year study period, 57 cases of Alzheimer's disease were reported in the participants. Researchers found that the people with higher blood levels of vitamin E had a reduced risk of developing Alzheimer's disease, compared to subjects with lower levels.
After adjusting for various confounders, the risk was reduced by 45-54%, depending on the type of vitamin E component in the blood.
Researchers note that the protective effect of vitamin E seems to be related to the combination of its different forms, of which there are eight.
Vitamin E is naturally found in some foods, added to others and also available as a dietary supplement. The best dietary sources of vitamin E include sunflowers seeds, almonds, mustard greens and spinach.
The study was conducted by Swedish researchers in collaboration with the Institute of Gerontology and Geriatrics at the University of Perugia in Italy and was published in the July 2010 issue of the Journal of Alzheimer's Disease.
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