For the new study, researchers relied on data from CIRCS, a project that included 4,171 Japanese adults ages 40 to 69. Experts evaluated how people eat. Volunteers were observed for 15.4 years.
As a result, riboflavin particularly stood out. Those in the group taking the most of this vitamin were 49% less likely to develop disabling dementia, compared with participants taking the least. The risk was 20% lower in people taking more vitamin B6 and folic acid. The links between riboflavin and B6 were stronger in people who had never had a stroke.
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Source: Ferra
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