Vitamin deficiencies may raise dementia risk, finds ICMR-NIN study

As India’s population lives longer, it is also ageing faster — a demographic shift that is driving a rise in age-related non-communicable diseases, including dementia. Emerging evidence now suggests that diet may play a crucial role in how well the brain ages.

Diets rich in fruits and vegetables, which are natural sources of essential micronutrients, are associated with a lower burden of dementia risk factors, underscoring the importance of balanced and diverse eating habits. A recent study by the Hyderabad-based ICMR-National Institute of Nutrition (ICMR-NIN) highlights a strong link between micronutrient status and dementia risk among Indian adults, positioning nutrition as a key, modifiable factor in maintaining cognitive health.

While genetics contribute to dementia, researchers estimate that nearly half of cases are driven by modifiable factors such as hypertension, diabetes, physical inactivity, depression and social isolation. Nutrition, particularly adequate intake of vitamins and minerals, is increasingly recognised as central to this risk profile.

The ICMR-NIN study examined 570 adults aged 40 to 80 years from rural and urban areas of Telangana to understand how micronutrient levels relate to dementia risk. Researchers used a culturally adapted version of the Cardiovascular Risk Factors, Ageing and Incidence of Dementia (CAIDE) score, a widely used global tool. Cognitive performance was assessed using the Montreal Cognitive Assessment while blood samples were analysed for vitamin levels using advanced laboratory methods. Dietary intake and diversity were also evaluated.

Findings showed that nearly 40% of participants had a higher predicted risk of dementia. This group consistently exhibited poorer nutritional status. Deficiencies in key vitamins, particularly vitamin D and B-complex vitamins such as B2, B6 and B12, were significantly more common among individuals at higher risk. They also consumed less diverse diets, with higher intake of saturated fats and lower consumption of healthier unsaturated fats.

The study also identified a clear rural-urban divide. Vitamin deficiencies were more prevalent among rural participants, suggesting that limited dietary diversity and access to nutrient-rich foods may increase vulnerability to dementia risk in these populations.

Lead investigator G. Bhanuprakash Reddy noted that as India’s ageing population expands, the number of people living with dementia is expected to rise sharply by 2050. “Our findings show that micronutrient status is closely linked with dementia risk factors among Indian adults. While the cross-sectional design limits causal inference, it clearly establishes nutrition, particularly micronutrient adequacy and dietary diversity, as a modifiable factor that can be addressed through public health interventions,” he said.

ICMR-NIN director Bharati Kulkarni emphasised the need for prevention. “With limited disease-modifying therapies available, early identification of risk factors and timely intervention are crucial. Our study demonstrates that nutritional factors, especially micronutrient status, should be integrated into dementia prevention strategies,” she said.

The research, published in The Lancet Regional Health – Southeast Asia, was conducted in collaboration with the Stanford Center for Innovation in Global Health (USA) and Sweden’s Karolinska Institute.