Dietary intake of antioxidant nutrients and the risk of incident Alzheimer disease in a biracial community study.

TY - JOUR T1 - Dietary intake of antioxidant nutrients and the risk of incident Alzheimer disease in a biracial community study. AU - Morris,Martha Clare, AU - Evans,Denis A, AU - Bienias,Julia L, AU - Tangney,Christine C, AU - Bennett,David A, AU - Aggarwal,Neelum, AU - Wilson,Robert S, AU - Scherr,Paul A, PY - 2002/6/22/pubmed PY - 2002/7/3/medline PY - 2002/6/22/entrez SP - 3230 EP - 7 JF - JAMA JO - JAMA VL - 287 IS - 24 N2 - CONTEXT: Oxidative processes have been suggested as elements in the development of Alzheimer disease (AD), but whether dietary intake of vitamin E and other antioxidant nutrients prevents its development is unknown. OBJECTIVE: To examine whether intake of antioxidant nutrients, vitamin E, vitamin C, and beta carotene is associated with incident AD. DESIGN, SETTING, AND PARTICIPANTS: Prospective study, conducted from 1993 to 2000, of individuals selected in a stratified random sample of community-dwelling residents. The 815 residents 65 years and older were free of AD at baseline and were followed up for a mean of 3.9 years. They completed food frequency questionnaires an average of 1.7 years after baseline. MAIN OUTCOME MEASURE: Incident AD diagnosed in clinical evaluations with standardized criteria. RESULTS: Increasing vitamin E intake from foods was associated with decreased risk of developing AD after adjustment for age, education, sex, race, APOE epsilon 4, and length of follow-up. Relative risks (95% confidence intervals [CIs]) from lowest to highest quintiles of intake were 1.00, 0.71 (0.24-2.07), 0.62 (0.26-1.45), 0.71 (0.27-1.88), and 0.30 (0.10-0.92) (P for trend =.05). The protective association of vitamin E was observed only among persons who were APOE epsilon 4 negative. Adjustment for other dietary factors reduced the protective association. After adjustment for baseline memory score, the risk was 0.36 (95% CI, 0.11-1.17). Intake of vitamin C, beta carotene, and vitamin E from supplements was not significantly associated with risk of AD. CONCLUSION: This study suggests that vitamin E from food, but not other antioxidants, may be associated with a reduced risk of AD. Unexpectedly, this association was observed only among individuals without the APOE epsilon 4 allele. SN - 0098-7484 UR - https://www.unboundmedicine.com/medline/citation/12076219/Dietary_intake_of_antioxidant_nutrients_and_the_risk_of_incident_Alzheimer_disease_in_a_biracial_community_study_ L2 - https://jamanetwork.com/journals/jama/fullarticle/vol/287/pg/3230 DB - PRIME DP - Unbound Medicine ER -