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.