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November 13, 2002

Antioxidants and Risk of Alzheimer DiseaseAntioxidants and Risk of Alzheimer Disease

Author Affiliations

Letters Section Editor: Stephen J. Lurie, MD, PhD, Senior Editor.

JAMA. 2002;288(18):2265-2266. doi:10.1001/jama.288.18.2265

To the Editor: Dr Morris and colleagues1 and Dr Engelhart and colleagues2 found that dietary antioxidants were associated with a reduction in risk for development of AD. Plant-based foods such as grains and cereal products, which have high levels of vitamin E, have also been determined to be major dietary sources of silicon,3 which could be associated with reduction in development of AD. Silica at 11.25 mg/L in drinking water has been associated with reduced risk of AD in an epidemiologic study.4 Asians and Indians have much higher silicon intakes than do Western populations because of higher intakes of plant-based foods,5 and it may be significant that Indians have among the lowest rates of AD.6

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