Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-13T07:23:28.002Z Has data issue: false hasContentIssue false
  • English
  • Français

Dietary Antioxidants and Dementia

Published online by Cambridge University Press:  10 January 2005

Catharine R. Gale
Catharine R. Gale
Affiliation:
MRC Environmental Epidemiology Unit, Southampton General Hospital, Southampton, UK
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

As the populations of the developed world continue to age, the number of people who develop Alzheimer's disease (AD) or other forms of dementia is set to rise. In the United States, for example, the prevalence of AD is projected to quadruple over the next 50 years (Brookmeyer & Gray, 2000). The search for factors that might help to prevent or treat these conditions has therefore assumed a particular relevance.

Type
Guest Editorial
Information
International Psychogeriatrics , Volume 13 , Issue 3 , September 2001 , pp. 259 - 262
Copyright
© 2001 International Psychogeriatric Association