Eating more foods rich in vitamin E appears to be associated with a slightly lower long-term risk of dementia and Alzheimer's disease, according to a large observational study from the Netherlands.
The study, which followed more than 5,000 adults ages 55 and older for almost 10 years, found those who consumed the most vitamin E were 25% less likely to develop dementia compared with those who consumed the least -- a median intake of 18.5 mg per day versus 9.0 mg per day -- (multivariate adjusted P=0.02 to P=0.03), Monique M.B. Breteler, MD, PhD, of Erasmus Medical Center in Rotterdam, and colleagues reported in the July issue of the Archives of Neurology.
Similar results emerged for incident Alzheimer's disease, Breteler and colleagues reported.
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