Thursday, July 8, 2010
Vitamin E and Alzheimer’s Disease
As you may have guessed I am catching up on my nutrition reading today. Since I know at least three of you are concerned about Alzheimer’s I wanted to highlight this abstract. A population based study conducted in Perugia, Italy (great chocolate town) wanted to “evaluate whether higher plasma levels of vitamin E could be protective against Alzheimer’s in advanced age and whether the protective activity could be due to more than just the tocopherol form of the vitamin.”
According to the abstract “The study found that subjects with higher blood levels of all the vitamin E family forms had a reduced risk of developing AD, compared to subjects with lower levels. After adjusting for various confounders, the risk was reduced by 45-54 percent, depending on the vitamin E component,” said the researchers.
Additionally the abstract adds “These findings support the hypothesis that vitamin E’s protective activity seems to be related to the combination of different forms, rather than α-tocopherol alone, they concluded. This, they said, justifies the “protective effect of dietary intake observed in epidemiological studies and the disappointing results observed in clinical trials.”
If I were taking vitamin E for Alzheimer’s prevention I think I would be concentrating instead of foods that are high in the vitamin (almonds, sunflower seeds, peanuts, and hazelnuts to mention a few). You can find a list of those foods here at the NIH (National Institute of Health) site.