The July 2010 edition of Archives of Neurology contains a study that demonstrates an inverse relationship between vitamin E intake and dementia risk, including Alzheimer’s. Participants in the study were followed for roughly a decade, and those who had the highest dietary intake of Vitamin E were shown to have the lowest incidence of dementia. Overall, higher vitamin E intake was linked to a 25% reduction in dementia risk.
Food sources of vitamin E include wheat germ, spinach, broccoli, almonds, and hazelnuts. Although this study didn’t take vitamin E supplementation into consideration, you still may want to consider supplementing with 200 IU of natural, mixed-tocopherol on a daily basis for optimal health benefits.
