Reduced levels of vitamins B, D, A, C, E, and K are associated with faster cognitive decline in Alzheimer’s disease, while their supplementation as part of a combined therapy may slow brain atrophy in the early stages of the condition. This conclusion comes from researchers at the Institute of Translational Pharmacology in Italy. The study’s findings were published in Frontiers in Nutrition.
Alzheimer’s disease is the most common form of dementia, characterized by the gradual degeneration of neurons, leading to memory loss, impaired thinking, and reduced ability to live independently. To clarify which nutritional factors are linked to neurodegeneration, the researchers analyzed previously published clinical and experimental studies.
The authors note that patients with Alzheimer’s often show reduced levels of both fat-soluble vitamins (A, K) and water-soluble vitamins, primarily B-complex and vitamin C. The strongest evidence concerns vitamins B6, B9, and B12, which are involved in homocysteine metabolism. Elevated homocysteine levels are associated with accelerated brain atrophy and cognitive decline. In several studies, a two-year supplementation with this vitamin combination slowed brain volume loss in individuals with mild cognitive impairment.
Promising results were also observed for vitamin D, especially in the early stages of the disease, as well as for antioxidants such as vitamins C and E. These vitamins are believed to reduce oxidative stress and inflammation, processes that play a key role in neuronal damage.
The researchers emphasize that the most significant effects were seen with combined vitamin supplementation rather than with individual vitamins alone.
“Alzheimer’s disease arises from multiple risk factors, so addressing a single deficiency is unlikely to be a universal solution. Nevertheless, diet and supplementation may be an important component of strategies for preventing and slowing neurodegeneration,” the scientists concluded.
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