Cognitive Function in Elderly People Is Influenced by Vitamin E Status

Abstract

The aim of this study was to examine associations between vitamin E status and cognitive performance in elderly people. The study subjects were a group of 34 men and 86 women, aged 65-91 y, who were free of significant cognitive impairment. Dietary intake was monitored using a "weighed food record" for 5 consecutive days including a Sunday. Serum levels of alpha-tocopherol and cholesterol were determined by HPLC and colorimetric methods, respectively. The cognitive capacity of subjects was tested using the Pfeiffer's Mental Status Questionnaire (PMSQ). Subjects with vitamin E intakes lower than 50% of those recommended had higher PMSQ scores, demonstrating a greater number of errors in comparison to participants with a greater intake of the vitamin (0.91 +/- 1.22 vs. 0.47 +/- 0.60, respectively, P < 0.05). Subjects who made no errors in the PMSQ test had significantly higher serum alpha-tocopherol concentrations (19.7 +/- 8.6 micromol/L in men and 20.0 +/- 8.4 micromol/L in women) and alpha-tocopherol/cholesterol ratios (3.5 +/- 2.0 micromol/mmol in men 2.9 +/- 1.4 micromol/mmol in women) compared with those who made errors (alpha-tocopherol 15.1 +/- 5.6 micromol/L in men and 14.9 +/- 6.1 micromol/L in women; alpha-tocopherol/cholesterol ratio 2.4 +/- 0.8 and 2.3 +/- 1.3 micromol/mmol in men and women, respectively). This study shows there to be a relationship between vitamin E status and cognitive function, and that vitamin E status could be improved in this population of elderly individuals.

Influence of nutrition on cognitive function in a group of elderly, independently living people

“…Some group B vitamins, such as folic acid, cyanocobalamine and pyridoxine are essential for correct brain function; inadequate status in these nutrients has been associated with loss of cognitive function (Ortega et al, 1996;Selhub et al, 2000). In addition, certain dietary antioxidants, such as b-carotene and vitamins C and E potentially protect against cognitive decline by limiting the negative effects of free radicals (Launer & Kalmijn, 1998;Berr et al, 2000;Ortega et al, 2002). In contrast, high consumption of total fats, saturated fatty acids (SFA) and cholesterol has been associated with increased cholesterolaemia, an increased risk of cardiovascular disease, and impaired intellectual function (Hernando, 2000;Ortega et al, 1996).…”

Nutritional risks in the Spanish population: results of the eVe study

“…Subclinical deficiencies can affect health and functional capacity both in the short and long term (Lachance, 1998;Ortega, 1999;Ortega et al, 2002;Puska, 2002;Lewis et al, 2003). Improving the nutritional status of the population is a priority both at the collective and individual level (Ortega, 1999).…”

“…It is fully accepted that an adequate nutritional status is important for maintaining and restoring health and for improving mental and functional capacity (Ortega et al, 2002;Puska, 2002;Lewis et al, 2003). The theoretical benefits of achieving recommended intakes (RI) include delaying the onset of chronic diseases and enhanced quality of life (with a concomitant increase in functional capacity, productive longevity and reduced healthcare costs) (Lachance, 1998).…”

The Relations Between the Vitamins and Alzheimer Dementia

“…In the elderly population studied by Ortega et al, dietary intake of vitamin C, -carotene and vitamin E were associated with a better cognitive function (Ortega et al, 2002). Perrig et al (Perrig et al, 1997) showed that higher plasma ascorbic acid and -carotene concentrations were associated with better memory performance in older people, both cross-sectionally and longitudinally over a 22 year period.…”