Alzheimer's protection

The risk of developing Alzheimer's disease might be reduced by a simple nutrient, suggests a study at the Chicago Institute for Healthy Aging.

Of the 813 individuals assessed, those with the lowest food intake of niacin--or vitamin [B.sub.3]--were found to be 80 percent more likely to be diagnosed with Alzheimer's than those with the highest intake. Highest intake was around 22.4 milligrams (mg) per day; lowest niacin intake was around 12.6 nag per day.

Researchers examined the mental agility of the group after 6 years. Cognitive decline was reduced by 44 percent among those with the highest niacin intake compared with those with the lowest intake.

Details were published in the July 2004 issue of the Journal of Neurosurgery and Psychiatry.

Niacin is available in dairy products, poultry, fish, lean meats, nuts, eggs and supplements.

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