A new report published in the July issue of the journal Archives of Neurology suggests that consuming more vitamin E through the diet may lower the risk of dementia and Alzheimer’s disease.

Researchers studied 5,395 participants 55 years and older who did not have dementia between 1990 and 1993. Participants underwent a home interview and two clinical examinations at the beginning of the study. They also provided information on their diets with a meal-based checklist and food questionnaire.

Over an average follow-up period of nine and a half years, they found that the one-third of individuals who consumed the most vitamin E were 25 percent less likely to develop dementia than the one-third of participants who consumed the least.

Results were similar when only the participants diagnosed with Alzheimer’s disease were assessed.

Other antioxidants, including vitamin C, beta carotene and flavonoids, did not have an effect on dementia or Alzheimer’s risk.

Researchers say more studies are needed to evaluate dietary intake of antioxidants and dietary risks, including different points at which consuming more antioxidants might reduce risk.

Food sources of vitamin E include margarine, sunflower oil, butter, cooking fat, soybean oil and mayonnaise. The vitamin is also available in nutritional supplement form.