Carotenoids Decrease Alzheimer’s Disease Mortality
A study published in November 2013 reports that higher levels of serum lycopene and lutein plus zeaxanthin are associated with a lower risk of mortality due to Alzheimer’s disease. The Alzheimer’s Association states that Alzheimer's disease is the sixth leading cause of death in the United States overall and the fifth leading cause of death for those aged 65 and older. Additionally, deaths from Alzheimer’s disease increased by 68 percent between 2000 and 2010.
The subjects included 6,958 adults over 50 years of age from the Third Nutrition and Health Examination Survey (NHANES III) database and the NHANES III Linked Mortality File. The researchers assessed serum levels of carotenoids and evaluated Alzheimer’s disease mortality rates.
The investigators found that high serum levels of lycopene and lutein plus zeaxanthin at the beginning of the study were associated with a lower risk of Alzheimer’s disease mortality. Additionally, the researchers showed that as serum levels of lycopene and lutein plus zeaxanthin increased, the risk of mortality from Alzheimer’s disease decreased.
The investigators found that the highest serum levels of lycopene were associated with a 74 percent decreased risk and the highest levels of lutein plus zeaxanthin were associated with a 57 percent decreased risk of mortality from Alzheimer’s disease. The researchers did not find an association between other serum carotenoids including alpha-carotene, beta-carotene and beta-cryptoxanthin and the risk of Alzheimer’s disease mortality.
The researchers concluded, “High serum levels of lycopene and lutein plus zeaxanthin are associated with a lower risk of Alzheimer’s disease mortality in adults. Our findings suggest that a high intake of lycopene- or lutein plus zeaxanthin-rich food may be important for reducing the Alzheimer’s disease mortality risk.”
Reference:
Min JY, et al. Dement Geriatr Cogn Disord. 2013;3-4:246-56.
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