Foods with Vitamins E and C May Lower Risk of Alzheimer's

Thursday, October 31, 2002

ROCHESTER, Minn.— Two studies recently published in the Journal of the American Medical Association suggest that diets rich in antioxidants — especially vitamin E –- may play a role in protecting against Alzheimer's disease. One study indicated vitamin C also could be a factor in prevention.

In the November issue of Mayo Clinic Health Letter, Mayo Clinic physicians caution that neither study had an optimal design. Both relied on people's ability to recall what they ate. But even so, the results indicate that a diet relatively high in plant products such as whole grains, vegetables and fruits that contain antioxidants and other nutrients might help protect against Alzheimer's disease.

The studies also found that taking vitamin supplements didn't provide the same protection against Alzheimer's disease as food. Good sources of vitamin E include grains, nuts, milk and egg yolks. Vitamin C is abundant in citrus fruits, kiwi, broccoli and cabbage.

Carol Lammers
507-284-5005 (days)
507-284-2511 (evenings)
e-mail: newsbureau@mayo.edu

Mayo Clinic Health Letter is an eight-page, monthly newsletter of reliable, accurate and practical information on today's health and medical news. To subscribe, please call toll-free 800-333-9037, extension 9PR1.

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