Scientists have established a link between anemia and the risk of dementia

Swedish and Italian scientists have found that anemia in people over the age of 60 is associated with a 66% increased risk of dementia. This was reported on April 22 in the journal Medical Xpress.

The long-term study included 2,282 participants over the age of 60. At the start, everyone's hemoglobin levels and biomarkers of neurodegenerative disorders were measured. The observation was carried out every three to six years for more than 10 years.

During an average follow-up period of 9.3 years, 362 participants developed dementia. The data showed that people with baseline anemia had a 66% higher risk of cognitive impairment than the rest. In parallel, they had elevated levels of biomarkers associated with Alzheimer's disease, phosphorylated tau protein p-tau217, neurofilament lung protein (NfL), and glial fibrillary acid protein (GFAP). The most alarming picture was found in those with both anemia and high levels of NfL: the risk of dementia in this group was 3.5 times higher. The connection was more significant for men than for women.

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Researchers suggest that insufficient oxygen supply to the brain in anemia exerts prolonged pressure on neurons, destroys blood vessels and accelerates the death of nerve cells. This is supported by neuroimaging data — a decrease in brain volume and signs of tissue damage in people with anemia.

According to the authors, anemia is a clinically significant risk assessment factor for dementia and potentially correctable. They call for further research to test whether treating anemia can slow cognitive decline in the elderly.

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Earlier, on March 10, Olga Tarasova, Candidate of Medical Sciences, Associate Professor of the Department of Hospital Pediatrics No. 2 at the Institute of Motherhood and Childhood at Pirogov University, said that red meat contains essential components, such as creatine and heme iron. It protects against iron deficiency anemia, especially in women.