B Vitamins May Help Decrease Dementia

Low levels of vitamins B-6, B-12, and folate can contribute to elevated levels of Hcy leading to hopes that supplements of these 3 B-vitamins might reduce the risk heart disease and senility.
Elevated levels of homocysteine (Hcy) in the blood have been associated with an increased risk of cardiovascular disease and Alzheimer?s disease (AD). Low levels of vitamins B-6, B-12, and folate can contribute to elevated levels of Hcy leading to hopes that supplements of these 3 B-vitamins might reduce the risk heart disease and senility. Unfortunately, several double-blind controlled clinical trials found that while supplements of these B-vitamins did lower serum Hcy levels they failed to reduce the risk of cardiovascular events. However, to date there is only limited data on whether or not supplements of these 3 B-vitamins might protect the brain from damage leading to senility. Two earlier trials did provide some evidence supplements of B-vitamins might slow the loss of cognitive function particularly in those with elevated Hcy levels but neither study looked at whether or not brain atrophy was impacted. Pharmaceutical agents have proven of little value in slowing the atrophy of brain tissue or doing much to slow the loss of cognitive function.Elevated levels of homocysteine (Hcy) in the blood have been associated with an increased risk of cardiovascular disease and Alzheimer?s disease (AD). Low levels of vitamins B-6, B-12, and folate can contribute to elevated levels of Hcy leading to hopes that supplements of these 3 B-vitamins might reduce the risk heart disease and senility. Unfortunately, several double-blind controlled clinical trials found that while supplements of these B-vitamins did lower serum Hcy levels they failed to reduce the risk of cardiovascular events. However, to date there is only limited data on whether or not supplements of these 3 B-vitamins might protect the brain from damage leading to senility. Two earlier trials did provide some evidence supplements of B-vitamins might slow the loss of cognitive function particularly in those with elevated Hcy levels but neither study looked at whether or not brain atrophy was impacted. Pharmaceutical agents have proven of little value in slowing the atrophy of brain tissue or doing much to slow the loss of cognitive function over time. Nearly one in five Americans over the age of 70 shows at least mild cognitive impairment (MCI) and about half of those with MCI will develop Alzheimer?s disease.Dr. David Smith at Oxford University and colleagues examined the impact taking either a placebo or a B-vitamin supplement (folic acid 800mcg; pyridoxine 20mg; and vitamin B-12 500mcg per day) in a group of 266 older subjects with mild cognitive impairment. Cognitive function and brain atrophy were assessed before and after two years of taking the placebo or B-vitamin supplements. The primary outcome was the amount of atrophy seen in their brains using before and after treatment MRIs. A total of 168 subjects completed the study. The rate of brain atrophy in the B-vitamin group was slowed by about 30% compared to the placebo group. In subjects whose initial Hcy level were in the top 25% (>13) the slowdown in brain atrophy was even more dramatic (53% less than the controls). The authors of this trial conclude: ?The accelerated rate of brain atrophy in elderly with mild cognitive impairment can be slowed by treatment with homocysteine-lowering B-vitamins.? 1By James Kenney, PhD, RD, FACN 1. PLoS ONE5(9):e12244.doi:101371/journal.pone.0012244tive function over time. Nearly one in five Americans over the age of 70 shows at least mild cognitive impairment (MCI) and about half of those with MCI will develop Alzheimer?s disease.Dr. David Smith at Oxford University and colleagues examined the impact taking either a placebo or a B-vitamin supplement (folic acid 800mcg; pyridoxine 20mg; and vitamin B-12 500mcg per day) in a group of 266 older subjects with mild cognitive impairment. Cognitive function and brain atrophy were assessed before and after two years of taking the placebo or B-vitamin supplements. The primary outcome was the amount of atrophy seen in their brains using before and after treatment MRIs. A total of 168 subjects completed the study. The rate of brain atrophy in the B-vitamin group was slowed by about 30% compared to the placebo group. In subjects whose initial Hcy level were in the top 25% (>13) the slowdown in brain atrophy was even more dramatic (53% less than the controls). The authors of this trial conclude: ?The accelerated rate of brain atrophy in elderly with mild cognitive impairment can be slowed by treatment with homocysteine-lowering B-vitamins.? 1By James Kenney, PhD, RD, FACN1. PLoS ONE5(9):e12244.doi:101371/journal.pone.0012244
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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