Higher intake of riboflavin, also known as vitamin B2, was associated with a lower risk of dementia in a Japanese study that followed 4,171 adults between the ages of 40 and 69 for 15 years.
The research, published in the European Journal of Clinical Nutrition, found that participants with higher vitamin B2 intake had up to a 49% lower risk of developing dementia. The study also found associations between vitamin B6 and folate intake and a lower likelihood of cognitive decline.
Researchers linked these nutrients to biological processes involved in energy metabolism and the regulation of homocysteine, a compound associated with vascular and brain health.
Vitamin B2 is found naturally in a variety of foods, including milk and other dairy products, eggs, lean meats, fish, almonds and other nuts, mushrooms, and some green vegetables. It is also commonly added to fortified cereals and other enriched foods.
However, the researchers emphasized that their findings show an association, not proof that vitamin B2 prevents dementia. The study was observational, dietary intake was assessed using a single 24-hour dietary record, supplements were not evaluated, and the researchers could not distinguish Alzheimer’s disease from other types of dementia.
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The dementia cases were identified through Japan’s national long-term care insurance records and focused on cases severe enough to require daily assistance. After accounting for factors including age, sex, body size, smoking, alcohol consumption, medication use and diet, riboflavin showed the strongest association with reduced dementia risk among the B vitamins examined.
