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Intake of avonoids and risk of dementia/ D. Commenges, V. Scotet, S. Renaud, H. Jacqmin-Gadda, P. Barberger-Gateau

Creator: Commenges D..
Creators: Scotet V. | Galda J. | Renaud S. | Dartigues, Jean-François | Barberger-Gateau, P..
Material type: ArticleArticle Media type: Article Subject(s): Demència | Factors de risc In: European Journal of Epidemiology 2000; 16: 357-363Summary: Abstract. It has been postulated that oxidative stress may play a key role in dementia. This is substantiated by the recent discovery of the protective e ect of wine. In wine, the avonoids ± powerful antioxidant substances also contained in tea, fruits and vege- tables ± have been thought to o er such protection. We investigated whether ¯avonoid intake could be associated with a lower incidence of dementia in a (Paquid). A questionnaire was used to evaluate their intake of ¯avonoids and subjects were followed-up for 5 years between 1991 and 1996: 66 incident cases of dementia were observed. We estimated the relative risk (RR) of dementia according to tertiles of ¯avo- noid intake using a Cox model. The age-adjusted RR of dementia was 0.55 for the two highest tertiles compared to the lowest (95% CI: 0.34±0.90; p = 0.02). After additional adjustment for gender, education, weight and vitamin C intake, the RR was 0.49 (95% CI: 0.26±0.92; p = 0.04). We conclude that the intake of antioxidant ¯avonoids is inversely related to the risk of incident dementia. Key words: Alzheimer's disease, Dementia, Flavonoids, Vitamin C
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