More than 5.4 million Americans have been diagnosed with Alzheimer’s disease. Over the age of 65, about one in every eight people in this country has the Alzheimer’s. This number shows no signs of abating. In fact, some experts hypothesize that it can cross the mark of 16 million as early as the year 2015. Within the next two decades, the Alzheimer’s is going to take the form of an epidemic–affecting nearly one in four people in the U.S. before 2034 is over.

The cause of the Alzheimer’s remains a mystery. However, scientists and researchers have some idea as to what makes this disease attain such monstrosity. It has been claimed that the food you eat and the way you live your life has a powerful impact on weather you will catch the disease later in life or not. For instance, people who take adequate amounts of vitamin B-weather in form of vitamin B supplements or through some other ways–are less likely to complain to their healthcare professional about the symptoms commonly associated with this notorious illness.

It is not an exaggeration to say that vitamin B can reduce the chances of catching the Alzheimer’s disease by as much as 90 per cent by inhibiting brain shrinkage. It is well known in the academic circles that amino acids, such as homocysteine, are linked to the shrinking of the brain–and consequently the Alzheimer’s. Vitamin B suppresses this homocysteine–thereby increasing the chances of a person living a healthy life until very old age.

Very high doses of vitamin B are recommended. The data from researchers recommends either of these doses: 800mg a day of folic acid, 500mg a day of cyanocobalamin, and 20mg a day of pyridoxine hydrochloride to get adequate amount of vitamin B.

A number of studies that have been carried out have been conducted under the assumption that homocysteine is to blame for the Alzheimer’s and that one can reduce the shrinking of the brain through the control of this biochemical.

One of the researchers in the study has noted that vitamin B lowers homocysteine and leads straight to a reduction in the atrophy of the gray matte, thereby slowing down the cognitive decline. Some results show that vitamin B supplements can inhibit the atrophy of some brain regions and this is a key to understanding the process whereby the Alzheimer’s disease develops and leads to cognitive decline.

In other words, foods rich in vitamin B or the supplements of this chemical reduce the risk of the Alzheimer’s significantly.

In a Finnish study published in a journal named Neurology, four individuals took foods rich in vitamin B. These patients showed a much lower chance of getting the Alzheimer’s disease in their later years–in other words, when they grow old. They found that every unit of increase in the vitamin B in the bold reduces the risk of developing the Alzheimer’s disease in old by up to two per cent.

To conclude, many researches have established that vitamin B supplements are a way to reduce the risk of the Alzheimer’s in the old age.