The study investigates the relationship between dietary intake of antioxidants and the risk of Alzheimer's disease. The Rotterdam Study, a population-based, prospective cohort study, followed 5,395 participants aged 55 and older for an average of 6 years. The primary outcomes were the incidence of Alzheimer's disease, based on DSM-III-R and NINCDS-ADRDA criteria, associated with dietary intake of beta carotene, flavonoids, vitamin C, and vitamin E. Key findings include: - High intake of vitamin C and vitamin E was associated with a lower risk of Alzheimer's disease, with rate ratios (RRs) per 1 SD increase in intake of 0.82 for vitamin C (95% CI, 0.68-0.99) and 0.82 for vitamin E (95% CI, 0.66-1.00). - The relationship was most pronounced among current smokers. - Beta carotene and flavonoids were not significantly associated with Alzheimer's disease. - The associations did not vary by education or apolipoprotein E genotype. The study suggests that higher intake of vitamin C and vitamin E from food may be associated with a lower risk of Alzheimer's disease, particularly in current smokers. However, the causal nature of these associations remains to be determined, and more research is needed to further investigate the relationship between dietary antioxidant intake and Alzheimer's disease risk.The study investigates the relationship between dietary intake of antioxidants and the risk of Alzheimer's disease. The Rotterdam Study, a population-based, prospective cohort study, followed 5,395 participants aged 55 and older for an average of 6 years. The primary outcomes were the incidence of Alzheimer's disease, based on DSM-III-R and NINCDS-ADRDA criteria, associated with dietary intake of beta carotene, flavonoids, vitamin C, and vitamin E. Key findings include: - High intake of vitamin C and vitamin E was associated with a lower risk of Alzheimer's disease, with rate ratios (RRs) per 1 SD increase in intake of 0.82 for vitamin C (95% CI, 0.68-0.99) and 0.82 for vitamin E (95% CI, 0.66-1.00). - The relationship was most pronounced among current smokers. - Beta carotene and flavonoids were not significantly associated with Alzheimer's disease. - The associations did not vary by education or apolipoprotein E genotype. The study suggests that higher intake of vitamin C and vitamin E from food may be associated with a lower risk of Alzheimer's disease, particularly in current smokers. However, the causal nature of these associations remains to be determined, and more research is needed to further investigate the relationship between dietary antioxidant intake and Alzheimer's disease risk.