STOCKHOLM, Sweden, July 12 (UPI) — High levels of several vitamin E components in the blood has been linked to a decreased risk for Alzheimer’s disease, Swedish and Italian researchers say.
Researchers at the Aging Research Center, Karolinska Institutet in Stockholm, Sweden, and at the Institute of Gerontology and Geriatrics, University of Perugia in Italy, warn having only one vitamin E component — such as tocopherol — has been shown in another study to increase mortality.
The study, published in the Journal of Alzheimer’s Disease, suggests subjects with higher blood levels of all forms of the vitamin E had a risk of Alzheimer’s reduced by 45 percent to 54 percent risk vs. those with lower levels. However, the study notes the protective effect of vitamin E seems to be related to the combination of the different forms. In addition, dietary supplements, if not used in a balanced way, may be more harmful than previously thought, the researchers say.
“Vitamin E is a family of eight natural components, but most studies related to Alzheimer’s disease investigate only one of these components, tocopherol,” study leader Dr. Francesca Mangialasche says in a statement. “We hypothesized that all the vitamin E family members could be important in protecting against Alzheimer’s Disease.”
Mangialasche and colleagues measured vitamin E levels in a sample of 232 participants — all age 80 and older, and dementia-free. At the end of the 6-year study, 57 cases Alzheimer’s disease had been identified.
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