Pages: 15-22

Abstract

Background: The generation of oxygen free radicals is involved in the pathogenesis of ‎dementia.‎The purpose of this study is to find out if there is a link between the dietary intake of ‎antioxidants (vitaminE, vitaminC, β-carotene and selenium) and  risk of dementia. Methods: In this study we used an age and sex matched case control method, consisting of ‎‎120 men and women of 50 years (± 2) of age and older. Data were collected at ‘Iran ‎Alzheimer Association’, Tehran, in 2013. The experimental cases (with dementia) and ‎controls (normal) (n = 60) were randomly selected. Dietary data were collected using food ‎frequency and 24-hour recall questionnaire and analyzed using the food processor ‎Nutritionist IV. The SPSS version 19.0 for Windows software program, was used for all ‎statistical. Logistic regression analysis was used to estimate the odds ratio (OR) and 95% ‎confidence interval (Cl) for dietary intake of antioxidants and risk of dementia.‎ Results: The mean intake of antioxidants from food sources, before adjustment and ‎After adjustment for confounfing factors, was significantly lower among ‎dementia patients; There was observed no differences in risk of dementia by decreasing of ‎antioxidants intake. ‎Conclusions: The findings of this study suggest no link between lower level of antioxidants ‎intake (vitamin E, vitamin C, β-carotene and selenium) from food sources and risk of ‎dementia. Maintaining a high level of ‎these antioxidants through the consumption of specific foods is a viable option to prevent ‎dementia occurrence and progression.