Plasma Antioxidants and Cognitive Performance in Middle‐Aged and Older Adults: Results of the Austrian Stroke Prevention Study

Schmidt, Reinhold; Hayn, Marianne; Reinhart, B.; Roob, Gudrun; Schmidt, Helena; Schumacher, Martin; Watzinger, Norbert; Launer, Lenore J.

doi:10.1111/j.1532-5415.1998.tb06008.x

Cited by 83 publications

(62 citation statements)

References 17 publications

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“…However, in a large multi-ethnic sample of elderly Americans poor memory performance was found to be significantly related (P = 0·025) only to serum levels of vitamin E, and not to levels of vitamins A and C, and Se and β-carotene (Perkins et al 1999). These results were obtained after statistical adjustment for confounding factors in the latter studies (Berr et al 1998;Perkins et al 1999), but this procedure was not done in the analysis of the SENECA data of Haller et al 1996(also, see Perrig et al 1997Schmidt et al 1998).…”

Section: Antioxidant Vitaminssupporting

confidence: 46%

A healthy body, a healthy mind: long-term impact of diet on mood and cognitive function

Rogers

2001

Proc. Nutr. Soc.

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Certain dietary risk factors for physical ill health are also risk factors for depression and cognitive impairment. Although cholesterol lowering has been suggested to increase vulnerability to depression, there is better support for an alternative hypothesis that intake of n-3 long-chain polyunsaturated fatty acids can affect mood (and aggression). Possible mechanisms for such effects include modification of neuronal cell membrane fluidity and consequent impact on neurotransmitter function. Stronger evidence exists concerning a role for diet in influencing cognitive impairment and cognitive decline in older age, in particular through its impact on vascular disease. For example, cognitive impairment is associated with atherosclerosis, type 2 diabetes and hypertension, and findings from a broad range of studies show significant relationships between cognitive function and intakes of various nutrients, including long-chain polyunsaturated fatty acids, antioxidant vitamins, and folate and vitamin B12. Further support is provided by data on nutrient status and cognitive function. Almost all this evidence, however, comes from epidemiological and correlational studies. Given the problem of separating cause and effect from such evidence, and the fact that cognitive impairment and cognitive decline (and depression) are very likely to be significant factors contributing to the consumption of a poor diet, greater emphasis should now be placed on conducting intervention studies. An efficient approach to this problem could be to include assessments of mood and cognitive function as outcome measures in studies designed primarily to investigate the impact of dietary interventions on markers of physical health.

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Section: Antioxidant Vitaminssupporting

confidence: 46%

A healthy body, a healthy mind: long-term impact of diet on mood and cognitive function

Rogers

2001

Proc. Nutr. Soc.

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“…Several studies have compared non-demented adults and elderly subjects, dietary intake and plasma concentration of nutrients with cognitive status, the latter assessed by means of specific cognitive tests: Mini mental state examination (Folstein et al 1975), Mattis dementia rating scale (Mattis, 1976), Hodkinson abbreviated mental test (Gomez de Caso et al 1994). Several authors have come to the conclusion that micronutrients may protect against cognitive impairment in elderly people (Goodwin et al 1983;Gale et al 1996;Haller et al 1996;Schmidt et al 1998). Riggs et al (1996) have observed in healthy male subjects that both lower plasma concentrations of vitamin B 12 and folic acid and higher concentrations of homocysteine are associated with poorer spatial copying skills.…”

Section: Prophylaxismentioning

confidence: 99%

Nutrition and cognitive impairment in the elderly

Gross¹,

Marcos

Pietrzik³

2001

Br J Nutr

114

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As the number of older people is growing rapidly worldwide and the fact that elderly people are also apparently living longer, dementia, the most common cause of cognitive impairment is getting to be a greater public health problem. Nutrition plays a role in the ageing process, but there is still a lack of knowledge about nutrition-related risk factors in cognitive impairment. Research in this area has been intensive during the last decade, and results indicate that subclinical deficiency in essential nutrients (antioxidants such as vitamins C, E and b-carotene, vitamin B 12 , vitamin B 6 , folate) and nutrition-related disorders, as hypercholesterolaemia, hypertriacylglycerolaemia, hypertension, and diabetes could be some of the nutrition-related risk factors, which can be present for a long time before cognitive impairment becomes evident.

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“…Vitamin E's protective effect against cognitive decline and neurodegenerative disease has been explored in several epidemiological and clinical studies during the last decade (125,126) . When plasma antioxidants and cognitive performance in middle-aged and older adults were measured in the Austrian Stroke Prevention Study, vitamin E was found to be significantly associated with cognitive functioning (127) . Rosenblum et al (128) reported a protective effect by vitamin E to ameliorate the adverse effects of endothelial cell injury from brain ischaemia.…”

Section: Antioxidant Vitamins E and Cmentioning

confidence: 99%

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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Plasma Antioxidants and Cognitive Performance in Middle‐Aged and Older Adults: Results of the Austrian Stroke Prevention Study

Abstract: These observations are compatible with the view that some dietary antioxidants may protect against cognitive impairment in older people.

Cited by 83 publications

References 17 publications

A healthy body, a healthy mind: long-term impact of diet on mood and cognitive function

A healthy body, a healthy mind: long-term impact of diet on mood and cognitive function

Nutrition and cognitive impairment in the elderly

Stroke: roles of B vitamins, homocysteine and antioxidants

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