(Ivanhoe Newswire - Jul. 18, 2002) -- Food packed with vitamin E may help fight off cognitive impairment in older people. New research confirms the theory that vitamin E from foods and supplements can be beneficial. The study is published in the current issue of Archives of Neurology.
Researchers from Rush-Presbyterian-St. Luke's Medical Center in Chicago studied the role of antioxidant nutrients, including vitamin E, vitamin C and carotene for their effectiveness in reducing cognitive decline in people as they age. They worked with nearly 3,000 people, 65 to 102 years old. The participants were asked to complete questionnaires about what they ate over an 18-month period.
Doctors found people with a higher intake of vitamin E from foods and supplements had less cognitive loss over time. "There was a 36 percent reduction in rate of decline among persons in the highest quintile of total vitamin E," write the study authors. They did not, however, find the same protective effects with vitamin C or carotene.
The authors of this study conclude, "This would seem to indicate that increasing vitamin E intake in the population to at least the recommended levels of 18 to 22 IU/d would have important public health implications."
According to the National Institutes of Health, vegetable oils, nuts, and green leafy vegetables are the main dietary sources of vitamin E. Fortified cereals are also an important source of vitamin E in the United States. People are advised to consult with their physicians before taking high doses (above 2,000 International Units daily) of supplemental vitamin E or other antioxidants.