A long-term study published in theEuropean Journal of Clinical Nutritionhas found that people who consume higher levels of certain B vitamins especiallyriboflavin(vitamin B2) through their diets may have a significantly lower risk of developing disablingdementia. Researchers from Japan observed that those with the highest riboflavin intake had up to a 49% reduced risk compared to those with the lowest intake. Researchers analyzed data from the Circulatory Risk in Communities Study (CIRCS), a large community-based study in Japan. They followed 4,171 adults between the ages of 40 and 69 for a median of 15.4 years. Participants' diets were assessed using standardized 24-hour dietary recalls conducted by trained dietitians. The team then tracked new cases of disabling dementia using Japan’s national long-term care insurance records. The analysis accounted for various lifestyle and health factors such as age, sex, body size, smoking, drinking, and medication use. Riboflavin stood out: compared with the group with the lowest intake, the highest-intake group had about a 49% lower risk of disabling dementia. Vitamin B6 and folate also appeared protective, though to a lesser degree, reducing risk by about 20%. Vitamin B12, however, showed no clear link. The associations were strongest in individuals without a history of stroke, suggesting the vitamins may be particularly important in non-vascular forms of dementia. While the study can't prove cause and effect and relied on a single day of dietary recall, it underscores the value of everyday foods rich in B vitamins like dairy, eggs, leafy greens, beans, and lean meats. For brain health, a consistent, balanced diet may prove to be one of our best defenses. Reference:Kishida, R., Yamagishi, K., Maruyama, K. et al. Dietary intake of folate, vitamin B6, vitamin B12, and riboflavin and the risk of incident dementia. Eur J Clin Nutr (2025). https://doi.org/10.1038/s41430-025-01663-5