November/December 2002
HEALTH BYTES

Antioxidants may reduce risk of Alzheimer's

The results of two large prospective cohort studies suggest that dietary intake of certain antioxidant nutrients, specifically vitamins E and C, may reduce the risk of Alzheimer's disease. In the first of two separate studies, researchers found that vitamin E from food was associated with a reduced risk of Alzheimer's disease. In the second study, higher intake of vitamin E from food was significantly associated with reduced risk of Alzheimer's disease, while intake of vitamin C had a borderline significant association.