A study of more than 6,000 persons ages 65 and older showed that a high intake of vitamin E from foods and/or dietary supplements was associated with reduced memory loss and other cognitive decline.
The study, which began in 1993, measured changes in cognitive function of individuals in an entire residential community of older persons. The study, conducted over a three-year period, surveyed participants about their usual diet including their use of vitamin supplements. Participants’ cognitive function was measured through a series of performance exams including the testing of recollection of details from a lengthy story.
Martha Morris, ScD, principal author of the study and assistant professor in the department of internal medicine at Rush-Presbyterian-St. Luke’s Medical Center, Chicago, presented details of her findings in Washington at the World Alzheimer’s Congress 2000 on July 11, 2000.
“This study is important because most of the previous research has focused on antioxidant nutrients as treatment therapy in persons who already have Alzheimer’s or Parkinson’s disease. There is limited study on whether dietary intake of antioxidant nutrients can protect against the disease from ever occurring,” said Morris.
(Source: Health World online.)