Vitamin E and the Risk of Alzheimer’s Disease.
Some evidence on the role of vitamin E in reducing the risk of Alzheimer’s was reported in 3 recent studies. The first study, conducted at the Rush Institute for Healthy Ageing of the Rush-Presbyterian-St Luke’s Medical Centre found that an increased vitamin E intake from foods was associated with a decreased risk of developing Alzheimer’s disease.
The second study, conducted in the Netherlands, showed that vitamin E from food, but not other antioxidants, may be associated with a decreased risk. The third study, which was conducted in Italy, evaluated a high dose of 2,000 IU and found a substantial protective effect. It appears that the effect of vitamin E from supplements is detectable only with high doses.
