Nutritional Factors in Cerebral Aging and Dementia: Epidemiological Arguments for a Role of Oxidative Stress

Deschamps, Valérie; Barberger‐Gateau, Pascale; Peuchant, Evelyne; Orgogozo, J. M.

doi:10.1159/000054752

Cited by 87 publications

(58 citation statements)

References 86 publications

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“…Two recent studies have reported an association between adherence to a Mediterranean diet and risk of cognitive decline and dementia (Feart et al, 2009;Scaremas et al, 2009), whereas other studies have supported the possibility that vegetable consumption could help to maintain cognitive ability after age 70 years (Kang et al, 2005;Morris et al, 2006). One suggested mechanism for this is protection against free-radical induced-damage due to antioxidants, such as carotenoids and vitamin E (Deschamps et al, 2001), although intervention studies with supplements of these nutrients have found little evidence for beneficial effects of these nutrients (Yaffe et al, 2004;Wolters et al, 2005;Kang et al, 2006;Maylor et al, 2006;Grodstein et al, 2007;Jack et al, 2008). A number of other studies have explored possible association between B vitamins, particularly folate, and cognitive decline, as B vitamins are known to influence homocysteine levels, which in turn are associated with vascular disease (Seshadri et al, 2002;Clarke, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and B vitamin intake in relation to cognitive function in later life in the Lothian Birth Cohort 1936

et al. 2011

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Background/Objectives: Cross-sectional and longitudinal studies provide some evidence for an association between intake of antioxidants and B vitamins, and cognitive function in later life, but intervention studies have not provided clear evidence of beneficial effects. The possibility that those with higher cognitive ability during earlier adult life consume more nutrient-rich diets in later life could provide an alternative explanation for the associations seen in observational studies. Methods: Survey of 1091 men and women born in 1936 living in Edinburgh, Scotland, in whom previous cognitive ability was available from intelligence quotient (IQ) measurements at age 11 years. At age 70 years, participants carried out a range of cognitive tests and completed a semiquantitative food-frequency questionnaire (FFQ). Results: A total of 882 participants returned completed FFQs from which intake of b-carotene, vitamin C, B12, folate and riboflavin was estimated. IQ at age 11 years was positively associated with dietary intake of vitamin C (P ¼ 0.048) and inversely associated with dietary intake of riboflavin (Po0.001) at age 70 years, and was higher in those taking folate supplements at age 70 years (Po0.005). Weak associations between intake of vitamins B12, C, riboflavin and folate and cognitive performance at age 70 years were attenuated by adjustment for confounding variables, including IQ at age 11 years. In the fully adjusted models, the proportion of total variance in cognitive function at age 70 years accounted for by intake of these nutrients was less than 1%. Conclusion: These results provide no evidence for a clinically significant beneficial association between intake of these antioxidants and B vitamins, and cognitive function at age 70 years.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and B vitamin intake in relation to cognitive function in later life in the Lothian Birth Cohort 1936

et al. 2011

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“…Likewise, tea contains antioxidant flavonoids [Mukamal 2002]. Antioxidants may reduce mortality by decreasing the incidence of cardiovascular disease [Steinberg 2002], cancer [van Poppel 1997] and dementia [Deschamps 2001]. …”

Section: Introductionmentioning

confidence: 99%

Non-alcoholic beverage and caffeine consumption and mortality: The Leisure World Cohort Study

Paganini‐Hill

Kawas

Corrada

2007

Preventive Medicine

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Objective-To examine the effects of non-alcoholic beverage and caffeine consumption on allcause mortality in older adults. Methods-The Leisure World Cohort Study is a prospective study of residents of a California retirement community. A baseline postal health survey included details on coffee, tea, milk, soft drink, and chocolate consumption. Participants were followed for 23 years . Risk ratios (RRs) of death were calculated using Cox regression for 8644 women and 4980 men (median age at entry, 74 years) and adjusted for age, gender and multiple potential confounders.Results-Caffeine consumption exhibited a U-shaped mortality curve. Moderate caffeine consumers had a significantly reduced risk of death (multivariable-adjusted RR=0.94, 95% CI: 0.90, 0.99 for 100-199 mg/day and RR=0.90, 95% CI: 0.85, 0.94 for 200-399 mg/day compared with those consuming <50 mg/day). Individuals who drank more than 1 can/week of artificially sweetened (but not sugar-sweetened) soft drink (cola and other) had a 8% increased risk (95% CI: 1.01-1.16). Neither milk nor tea had a significant effect on mortality after multivariable adjustment.Conclusions-Moderate caffeine consumption appeared beneficial in risking risk of death. Attenuation in the observed associations between mortality and intake of tea and milk with adjustment for potential confounders suggests that such consumption identifies those with other mortalityassociated lifestyle and health risks. The increased death risk with consumption of artificially sweetened, but not sugar-sweetened, soft drinks suggests an effect of the sweetener rather than other components of the soft drinks, although residual confounding remains a possibility.

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“…Experimental research has consistently suggested that diet-related factors play an important role in cognitive functions in ageing. In humans, a number of epidemiological case -control and prospective studies analysed the association between nutrition, particularly fatty acids and antioxidant molecules (vitamins A, E and C, b-carotene and polyphenols) and cognition and risk of stroke (49) . In fact, intensive research has indicated that subclinical deficiencies of essential nutrients such as antioxidants (vitamins C and E), b-carotene, vitamin B 12 , vitamin B 6 and folate in combination with nutrition-related disorders, such as hypercholesterolaemia, hypertriacylglycerolaemia, hypertension and diabetes, are important risk factors associated with cognitive impairment (8) .…”

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Stroke: roles of B vitamins, homocysteine and antioxidants

2009

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In the present review concerning stroke, we evaluate the roles of B vitamins, homocysteine and antioxidant vitamins. Stroke is a leading cause of death in developed countries. However, current therapeutic strategies for stroke have been largely unsuccessful. Several studies have reported important benefits on reducing the risk of stroke and improving the post-stroke-associated functional declines in patients who ate foods rich in micronutrients, including B vitamins and antioxidant vitamins E and C. Folic acid, vitamin B6and vitamin B12are all cofactors in homocysteine metabolism. Growing interest has been paid to hyperhomocysteinaemia as a risk factor for CVD. Hyperhomocysteinaemia has been linked to inadequate intake of vitamins, particularly to B-group vitamins and therefore may be amenable to nutritional intervention. Hence, poor dietary intake of folate, vitamin B6and vitamin B12are associated with increased risk of stroke. Elevated consumption of fruits and vegetables appears to protect against stroke. Antioxidant nutrients have important roles in cell function and have been implicated in processes associated with ageing, including vascular, inflammatory and neurological damage. Plasma vitamin E and C concentrations may serve as a biological marker of lifestyle or other factors associated with reduced stroke risk and may be useful in identifying those at high risk of stroke. After reviewing the observational and intervention studies, there is an incomplete understanding of mechanisms and some conflicting findings; therefore the available evidence is insufficient to recommend the routine use of B vitamins, vitamin E and vitamin C for the prevention of stroke. A better understanding of mechanisms, along with well-designed controlled clinical trials will allow further progress in this area.

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Nutritional Factors in Cerebral Aging and Dementia: Epidemiological Arguments for a Role of Oxidative Stress

Cited by 87 publications

References 86 publications

Antioxidant and B vitamin intake in relation to cognitive function in later life in the Lothian Birth Cohort 1936

Antioxidant and B vitamin intake in relation to cognitive function in later life in the Lothian Birth Cohort 1936

Non-alcoholic beverage and caffeine consumption and mortality: The Leisure World Cohort Study

Stroke: roles of B vitamins, homocysteine and antioxidants

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