PT  - JOURNAL ARTICLE
AU  - Devore, Elizabeth E.
AU  - Feskens, Edith
AU  - Ikram, M. Arfan
AU  - Heijer, Tom den
AU  - Vernooij, Meike
AU  - Lijn, Fedde van der
AU  - Hofman, Albert
AU  - Niessen, Wiro J.
AU  - Breteler, Monique M.B.
TI  - Total antioxidant capacity of the diet and major neurologic outcomes in older adults
AID  - 10.1212/WNL.0b013e3182840c84
DP  - 2013 Mar 05
TA  - Neurology
PG  - 904--910
VI  - 80
IP  - 10
4099  - http://n.neurology.org/content/80/10/904.short
4100  - http://n.neurology.org/content/80/10/904.full
SO  - Neurology2013 Mar 05; 80
AB  - Objective: To evaluate total antioxidant capacity of the diet, measured by the ferric-reducing antioxidant power (FRAP) assay, in relation to risks of dementia and stroke, as well as key structural brain volumes, in the elderly.Methods: We prospectively studied 5,395 participants in the Rotterdam Study, aged 55 years and older, who were dementia free and provided dietary information at study baseline; 5,285 individuals were also stroke free at baseline, and 462 were dementia and stroke free at the time of an MRI brain scan 5 years after baseline. Dietary data were ascertained using a semiquantitative food-frequency questionnaire, and combined with food-specific FRAP measurements from published tables; this information was aggregated across the diet to obtain “dietary FRAP scores.” Multivariable-adjusted Cox proportional hazard models were used to estimate relative risks of dementia and stroke, and multivariable-adjusted linear regression was used to estimate mean differences in structural brain volumes, across tertiles of dietary FRAP scores.Results: During a median 13.8 years of follow-up, we identified approximately 600 cases each of dementia and stroke. In multivariable-adjusted models, we observed no associations between dietary FRAP scores and risk of dementia (p trend = 0.3; relative risk = 1.12, 95% confidence interval = 0.91–1.38, comparing the highest vs lowest FRAP tertiles) or risk of stroke (p trend = 0.3; relative risk = 0.91, 95% confidence interval = 0.75–1.11, comparing extreme FRAP tertiles); results were similar across subtypes of these outcomes. Dietary FRAP scores were unrelated to brain tissue volumes as well.Conclusions: Total antioxidant capacity of the diet, measured by dietary FRAP scores, does not seem to predict risks of major neurologic diseases.CI=confidence interval; DSM-III-R=Diagnostic and Statistical Manual of Mental Disorders, 3rd edition, revised; FRAP=ferric-reducing antioxidant power; HASTE=half-Fourier acquisition single-shot turbo spin-echo; HR=hazard ratio; TEAC=Trolox equivalent antioxidant capacity