We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Study Finds No Link Between Antioxidant Consumption And Stroke Or Dementia

February 20, 2013: 12:00 AM EST
A 14-year U.S./Dutch study of more than 5,000 people over age 55 who had no signs of dementia at the beginning found that total antioxidant levels in the diet were not associated with the risk of developing dementia or stroke. Data – which contradict earlier studies about the link between antioxidant consumption and the risk of stroke or dementia – were gathered from annual questionnaires about how often 170 foods were eaten in the past year. About 600 people developed dementia and about 600 people had a stroke. But researchers found that people with high levels of antioxidants were no more or less likely to develop brain disease than people with low levels.
Elizabeth E. Devore et al., "Total antioxidant capacity of the diet and major neurologic outcomes in older adults", Neurology, February 20, 2013, © American Academy of Neurology
Domains
HEALTH & WELLNESS
Body
Food & Nutrition
Mind
Mental Alertness
Aging
Brain
Heart & Cardiovascular
Preventative Care
Other Food & Nutrition
Geographies
Worldwide
North America
EMEA
United States of America
Europe
Netherlands
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.