Some studies have evaluated the link between dietary antioxidant vitamins and the impact on death. This study examined associations between carotene, vitamin C, vitamin E from diet and risk of mortality from all causes (1). It was conducted in China and patients were followed up for a period of 8 to 14 years on average. The results showed that for men, compared with the lowest quintiles, the multivariable-adjusted risk reductions in the highest categories were 17%. The associations were weaker in women than in men, though they were still statistically significant. The authors conclude that total carotene and vitamin C intake from diet were inversely associated with deaths from all causes.