Relationship Between B-Vitamin Biomarkers and Dietary Intake with Apolipoprotein E є4 in Alzheimer’s Disease

Abstract

The potential for B-vitamins to reduce plasma homocysteine (Hcy) and reduce the risk of Alzheimer's disease (AD) has been described previously. However, the role of Apolipoprotein E є4 (APOE4) in this relationship has not been adequately addressed. This case-control study explored APOE4 genotype in an Australian sample of 63 healthy individuals (female=38; age=76.9±4.7y) and 63 individuals with AD (female=35, age=77.1±5.3y). Findings revealed 55 of 126 participants expressed the APOE4 genotype, with 37 of 126 having both AD and the APOE4 genotype. Analysis revealed an increased likelihood of AD when Hcy levels are >11.0µmol/L (p=0.012), Cysteine levels were <255µmol/L (p=0.033) and Serum Folate was <22.0nmol/L (p=0.003; in males only). In females, dietary intake of total folate <336µg/day (p=0.001), natural folate <270µg/day (p=0.011) and vitamin B2 <1.12mg/day (p=0.028) was associated with an increased AD risk. These results support Hcy, Cys, and SF as useful biomarkers for AD, irrespective of APOE4 genotype and as such should be considered as part of screening and managing risk of AD.

B Vitamins and Fatty Acids: What Do They Share with Small Vessel Disease-Related Dementia?

“…Riboflavin intake was positively correlated to cognitive test scores, e.g., MMSE for Koreans (MMSE-K) and the Boston Naming Test, in both the AD group and the MCI group, whereas no correlation was found in healthy subjects [188]. Of note, there was no significant difference in vitamin intake among the three groups when comparing AD patients with controls, as also noted by other authors [190]. Another Korean study found an association between poor cognitive performance, scored with MMSE-K, and riboflavin intake [189], although herein, the correlation was also positive in subjects with average scores.…”

Anthocyanins and Human Health—A Focus on Oxidative Stress, Inflammation and Disease

“…As oxidative damage poses stress on DNA, proteins and lipids, the brain is vulnerable to neuronal degradation and can progress to neurological pathology such as Alzheimer's Disease (AD) and Parkinson's Disease (PD) [23]. The pathogenesis of AD is considered to have a multifaceted origin and oxidative stress has been widely accepted in its etiology, as well as consideration of lifestyle factors including poor diet and sedentary behavior, both of which have been shown to accelerate Amyloid beta (Aβ) accumulation [29,61,62]. Similarly, RNS are also found to contribute to AD pathology through excitotoxicity of N-methyl-D-aspartate receptors, where they become permeable to calcium, potassium and sodium ions [61,63].…”

The Association between Whole Grain Products Consumption and Successful Aging: A Combined Analysis of MEDIS and ATTICA Epidemiological Studies

“…The benefits are mainly attributed to the consumption of the whole grain (i.e., entire grain, bran and germ) [26], the amount of cereal fibers [27] and the higher proportion of several micronutrients and vitamins that whole grain products contain (i.e., phosphorus, thiamine, magnesium, niacin, vitamins E, B6, K, A, zinc, iron, potassium, riboflavin and calcium) compared to refined flour and grain products [6,28]. Additionally, the micronutrient composition of the whole grains (including their products), particularly B-vitamins such as folate, are valuable components in the prevention of dementia and Alzheimer’s disease [29], and consequently cognitive function—a basic component of successful aging. Nonetheless, it should be noted that the findings of this study concerning the association of whole grain intake on successful aging are in line with those of previous studies investigating the association of whole grain intake on some of the parameters related to successful aging [26,29].…”

“…Additionally, the micronutrient composition of the whole grains (including their products), particularly B-vitamins such as folate, are valuable components in the prevention of dementia and Alzheimer’s disease [29], and consequently cognitive function—a basic component of successful aging. Nonetheless, it should be noted that the findings of this study concerning the association of whole grain intake on successful aging are in line with those of previous studies investigating the association of whole grain intake on some of the parameters related to successful aging [26,29]. It is also suggested that an increase in fiber intake could potentially lead to better aging trajectories, since whole grains and fiber help maintain normal body weight and achieve better lipid profile, endothelial function, glycemic control, insulin sensitivity and maintenance of digestive health [26,30,31].…”