Study title and authors:
Vitamin B-12 and cognition in the elderly
A David Smith1,2,3,4 and Helga Refsum1,2,3,4
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1 From the Oxford Project to Investigate Memory and Ageing, the Department of Physiology, Anatomy and
Genetics, University of Oxford, Oxford, United Kingdom (ADS and HR), and the Institute of Basic Medical Science, Department of Nutrition, University of Oslo, Oslo, Norway (HR).
2 Presented at the symposium "Is It Time for Mandatory Vitamin B-12 Fortification in Flour?" held at Experimental Biology 2008, San Diego, CA, 8 April 2008. Genetics, University of Oxford, Oxford, United Kingdom (ADS and HR), and the Institute of Basic Medical Science, Department of Nutrition, University of Oslo, Oslo, Norway (HR). 3 Supported by the Charles Wolfson Charitable Trust (ADS); the Norman Collisson Foundation (ADS); the Alzheimer's Research Trust (ADS and HR); and the Johan Throne Holst Foundation for Nutrition Research, University of Oslo (HR).
4 Reprints not available. Address correspondence to AD Smith, Department of Physiology, Anatomy, and Genetics, University of Oxford, South Parks Road, Oxford OX1 3QX, United Kingdom. E-mail: david.smith@pharm.ox.ac.uk.
This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/89/2/707S
The paper reports that cognition is associated with vitamin B-12. Brain atrophy is associated with low vitamin B-12 status.
The author advises: "It is suggested that the elderly in particular should be encouraged to maintain a good, rather than just an adequate, vitamin B-12 status by dietary means".
Non-animal foods are devoid of bio-available vitamin B12.
Vitamin B12 is in animal products, including meat, dairy products, and eggs.
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Recipe of the day
Lamb Tagine
Ingredients:
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| Food Mall: Boneless Leg of Lamb |
675g/1½lb boneless lamb or mutton shoulder or leg, cut into 2.5cm/1inch cubes
30ml/2tbsp oil3 large shallots or 1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
10ml/2tsp ground ginger
1.25ml/¼tsp ground turmeric
1.25ml/¼tsp sweet paprika
Salt and freshly milled black pepper
Pinch saffron threads
450ml/¾pint hot water
1 cinnamon stick
2 sprigs fresh thyme
45ml/3tbsp freshly chopped coriander
Method:
1.Heat the oil in a large 1.7L/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat for 1-2 minutes.
2.Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.
3.Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
4.20 minutes before the end of the cooking time add the cinnamon stick, thyme and coriander. Cover and continue to cook for the remainder of the cooking time.
5.Remove the thyme and cinnamon stick from the tagine.
