A study following 4,000 Japanese adults for 15 years found that those with the highest riboflavin (vitamin B₂) intake had about a 49 % lower risk of disabling dementia than those with the lowest intake. The EatingWell article reports this accurately and notes some caveats, although its headline implies a clear cause-and-effect that isn’t supported. The result comes from an observational study, meaning it shows correlation, not proof that riboflavin prevents dementia. People who eat more riboflavin-rich foods (like dairy, eggs, and mushrooms) may also have healthier overall diets and lifestyles. The study relied on a single 24-hour food recall, which adds uncertainty. Importantly, previous large clinical trials of B-vitamin supplements have generally failed to prevent cognitive decline, suggesting that any benefit from riboflavin may be modest or indirect. While the article responsibly encourages a balanced diet, it could better convey that these findings, while intriguing, don’t yet justify supplement use.