12 December 2012
A new US study says that older adults who are mildly vitamin B12 deficient may be at higher risk of cognitive decline.
In the observational study, the vitamin B12 blood concentrations and the cognitive performance (measured by a short list of questions and tasks commonly used to screen for dementia) were measured in 549 men and women, average age 75 years, over a period of eight years (1). The study results showed that the par-ticipants with the lowest blood vitamin B12 levels had a significantly accelerated cognitive decline compared to those with adequate levels. Even those participants with moderate insufficient levels showed a more rapidly loss of cognitive functions.
The researchers commented that while rapid neuropsychiatric decline is a well-known consequence of severe vitamin B12 deficiency, the new findings suggest that adverse cognitive effects do already happen at a mildly deficient status. Thus, the consequences of insufficient vitamin B12 intake may affect a much larger propor-tion of seniors than previously thought.
Animal proteins (e.g., lean meats, poultry and eggs) are good sources of vitamin B12. Since older adults may be less able to absorb vitamin B12 directly from food, the USDA's 2010 Dietary Guidelines for Ameri-cans recommend that people over 50 years-old incorporate B12 fortified foods or supplements into their diets.
11 February 2015
A study from Australia has concluded that there is growing evidence showing vital relationships between both micronutrient-rich diets as well as nutritional deficiencies and mental health.
30 March 2016
20 years after the last representative survey was carried out in the western part of Germany before reunification (Nationale Verzehrstudie I, 1985-1988) the Federal Minister for Food, Agriculture and Consumer Protection commissioned the Federal Research Centre for Nutrition and Food to conduct a second national nutrition survey.
1 May 2012
Observational studies and randomized controlled trials have examined the cardiovascular effects of fatty fish consumption and long-chain omega-3 polyunsaturated fatty acids (PUFAs) from dietary supplements. Several clinical trials have documented significant benefits of omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), for cardiovascular health. Although much has been learned, some questions remain unanswered, including: what are the precise physiological effects and molecular mechanisms that account for the observed benefits for cardiovascular health; and what are the magnitudes and dose-responses of effects on specific diseases and the potential differences in various populations? National and international guidelines now give consistent recommendations for the general population: to consume at least 250 mg/day of long-chain n-3 PUFA or at least two servings of oily fish per week (1, 2).
