Background &amp; aims <p>Previous studies have shown that antioxidants may be associated with risk of Alzheimer’s disease (AD). However, some findings have failed to demonstrate a significant correlation. To rigorously evaluate this relationship, a comprehensive review and meta-analysis were conducted.</p> Methods <p>All relevant cohort studies reporting association between antioxidants intake (diet and/or supplement use) and AD risk were searched in 9 electronic databases and 4 registration platforms from their inception up to March 15, 2023. Pooled hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using either a fixed-effects or random-effects model. Heterogeneity was assessed using <i>I</i>^<i>2</i> statistics. Furthermore, a dose-response meta-analysis was conducted to explore potential dose-response relationships.</p> Results <p>Eleven cohort studies were included. The pooled HRs of AD were 0.90 (95% CI = 0.60–1.34) and 0.94 (95% CI = 0.75–1.17) for the dietary intake of vitamin E, 0.90 (95% CI = 0.76–1.07) for the vitamin E supplement use. The pooled HRs of AD were 0.84 (95% CI = 0.76–0.93) and 0.60 (95% CI = 0.35–1.02) for the dietary intake of vitamin C, 0.85 (95% CI = 0.72-1.00) for the vitamin C supplement use. The pooled HRs of AD were 1.02 (95% CI = 0.85–1.22) and 0.86 (95% CI = 0.68–1.07) for the dietary intake of beta-carotene. Notably, no significant dose-response relationship was observed.</p> Conclusions <p>A high dietary intake of vitamin C (≥ 75&#xa0;mg/d) was found to have a statistically significant impact on reducing the risk of AD. However, no significant association was observed between dietary intake of vitamin E or beta-carotene, or the use of vitamin E or vitamin C supplement use, and the risk of AD.</p>