Dietary Antioxidants and Cognitive Function in a Population-based Sample of Older Persons: The Rotterdam Study

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Abstract
Antioxidants have been implicated in processes related to atherosclerosis, aging, and selective neuronal damage, all of which may ultimately affect cognitive function. In a sample of older persons, the authors examined the cross-sectional relation between cognitive function and dietary intake of β-carotene and vitamins C and E. The data were derived from 5, 182 community participants aged 55–95 years in the population-based Rotterdam Study in the period 1990 to 1993. Dietary intake was estimated from a semi-quantitative food frequency questionnaire and categorized into five levels of intake. Cognitive function was measured with the 30-point Mini-Mental State Examination (MMSE) and characterized as unimpaired (>25 points) or impaired (≤25 points). Logistic regression analysis was used to estimate the odds ratio (OR) and 95% confidence interval (Cl) for cognitive impairment. After adjustment for age, education, sex, smoking, total caloric intake, and intake of other antioxidants, a lower intake of β-carotene was associated with impaired cognitive function (resulted from rather than preceded the onset of cognitive impairment. Am J Epidemiol 1996; 144: 275–80.

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