Design Population-based prospective cohort study.
Setting The Rotterdam Study in the Netherlands.
Participants A total of 5395 participants, 55 years and older, who were free of dementia and provided dietary information at study baseline.
Main Outcome Measures Incidence of dementia and AD, based on internationally accepted criteria, relative to dietary intake of vitamin E, vitamin C, beta carotene, and flavonoids.
Results During a mean follow-up period of 9.6 years, dementia developed in 465 participants, of whom 365 were diagnosed as having AD. In multivariate models adjusted for age, education, apolipoprotein E 4 genotype, total energy intake, alcohol intake, smoking habits, body mass index, and supplement use, higher intake of vitamin E at study baseline was associated with lower long-term risk of dementia (P = .02 for trend). Compared with participants in the lowest tertile of vitamin E intake, those in the highest tertile were 25% less likely to develop dementia (hazard ratio, 0.75; 95% confidence interval, 0.59-0.95 with adjustment for potential confounders). Dietary intake levels of vitamin C, beta carotene, and flavonoids were not associated with dementia risk after multivariate adjustment (P > .99 for trend for vitamin C and beta carotene and P = .60 for trend for flavonoids). Results were similar when risk for AD was specifically assessed.
Conclusion Higher intake of foods rich in vitamin E may modestly reduce long-term risk of dementia and AD.
Author Affiliations: Department of Epidemiology, Erasmus Medical Center, Rotterdam, the Netherlands (Drs Devore, van Rooij, Hofman, Witteman, and Breteler); and Department of Epidemiology, Harvard School of Public Health (Drs Devore, Grodstein, and Stampfer), and Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School (Drs Devore, Grodstein, and Stampfer), Boston, Massachusetts.
Setting The Rotterdam Study in the Netherlands.
Participants A total of 5395 participants, 55 years and older, who were free of dementia and provided dietary information at study baseline.
Main Outcome Measures Incidence of dementia and AD, based on internationally accepted criteria, relative to dietary intake of vitamin E, vitamin C, beta carotene, and flavonoids.
Results During a mean follow-up period of 9.6 years, dementia developed in 465 participants, of whom 365 were diagnosed as having AD. In multivariate models adjusted for age, education, apolipoprotein E 4 genotype, total energy intake, alcohol intake, smoking habits, body mass index, and supplement use, higher intake of vitamin E at study baseline was associated with lower long-term risk of dementia (P = .02 for trend). Compared with participants in the lowest tertile of vitamin E intake, those in the highest tertile were 25% less likely to develop dementia (hazard ratio, 0.75; 95% confidence interval, 0.59-0.95 with adjustment for potential confounders). Dietary intake levels of vitamin C, beta carotene, and flavonoids were not associated with dementia risk after multivariate adjustment (P > .99 for trend for vitamin C and beta carotene and P = .60 for trend for flavonoids). Results were similar when risk for AD was specifically assessed.
Conclusion Higher intake of foods rich in vitamin E may modestly reduce long-term risk of dementia and AD.
Author Affiliations: Department of Epidemiology, Erasmus Medical Center, Rotterdam, the Netherlands (Drs Devore, van Rooij, Hofman, Witteman, and Breteler); and Department of Epidemiology, Harvard School of Public Health (Drs Devore, Grodstein, and Stampfer), and Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School (Drs Devore, Grodstein, and Stampfer), Boston, Massachusetts.
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