Aging Clin Exp Res. 2025 May 26;37(1):166. doi: 10.1007/s40520-024-02893-6.
ABSTRACT
BACKGROUND & AIMS: Previous studies have shown that antioxidants may be associated with risk of Alzheimer’s disease (AD). However, some findings have failed to demonstrate a significant correlation. To rigorously evaluate this relationship, a comprehensive review and meta-analysis were conducted.
METHODS: All relevant cohort studies reporting association between antioxidants intake (diet and/or supplement use) and AD risk were searched in 9 electronic databases and 4 registration platforms from their inception up to March 15, 2023. Pooled hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using either a fixed-effects or random-effects model. Heterogeneity was assessed using I2 statistics. Furthermore, a dose-response meta-analysis was conducted to explore potential dose-response relationships.
RESULTS: Eleven cohort studies were included. The pooled HRs of AD were 0.90 (95% CI = 0.60-1.34) and 0.94 (95% CI = 0.75-1.17) for the dietary intake of vitamin E, 0.90 (95% CI = 0.76-1.07) for the vitamin E supplement use. The pooled HRs of AD were 0.84 (95% CI = 0.76-0.93) and 0.60 (95% CI = 0.35-1.02) for the dietary intake of vitamin C, 0.85 (95% CI = 0.72-1.00) for the vitamin C supplement use. The pooled HRs of AD were 1.02 (95% CI = 0.85-1.22) and 0.86 (95% CI = 0.68-1.07) for the dietary intake of beta-carotene. Notably, no significant dose-response relationship was observed.
CONCLUSIONS: A high dietary intake of vitamin C (≥ 75 mg/d) was found to have a statistically significant impact on reducing the risk of AD. However, no significant association was observed between dietary intake of vitamin E or beta-carotene, or the use of vitamin E or vitamin C supplement use, and the risk of AD.
PMID:40415164 | DOI:10.1007/s40520-024-02893-6
