Higher vitamin E curbs dementia
New study has found that adults with higher vitamin E intake from food are 25 percent less likely to develop dementia in later stages of life.
The research team, led by Dr. Monique Breteler of Erasmus Medical Center in Rotterdam, used data from 5,395 Dutch adults age 55 and older who were dementia-free at the start of the study.
The researchers interviewed the participants about their usual diet habits in an attempt to estimate their intakes of vitamin C, E and beta-carotene.
Over the next decade, 465 study participants were diagnosed with dementia, including 365 with Alzheimer’s, Reuters reported on Monday.
Among the one-third of men and women with the highest vitamin E intakes from food, mainly vegetable oils, margarine, and butter, 120 developed dementia. Of the third with the lowest intakes, 164 were diagnosed with the disease.
The one-third of study participants with the highest vitamin E consumption typically got 18.5 milligrams (mg) per day, just over the recommended daily intake of 15 mg.
The results of the study, published in the Archives of Neurology, revealed that the one-third who reported the highest vitamin E intake from food were 25 percent less likely to develop dementia, including Alzheimer’s disease than the third with the lowest intakes.
Food sources of vitamin E include wheat germ, nuts such as almonds and hazelnuts, vegetable oils such as sunflower and safflower oils, and some green vegetables, such as spinach and broccoli.
Source: presstv.ir
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