Eating more B vitamins could help reduce stroke risk, new research suggests

New research suggests that higher intake of certain B vitamins may be associated with a lower risk of stroke, adding to growing evidence that diet plays an important role in cardiovascular and brain health.

Strokes remain a major global health concern, occurring roughly every 40 seconds in the United States.

While lifestyle factors such as exercise and sleep are well-known contributors to stroke prevention, researchers are continuing to explore how specific nutrients may influence risk.

The new study, published in the American Journal of Preventive Cardiology, found that increased intake of several B vitamins—including thiamin, riboflavin, niacin, pyridoxine, and folate—was linked to a lower risk of stroke. However, the benefits appeared to vary depending on the amount consumed.

Researchers analyzed data from two large population cohorts: the Women’s Health Initiative, which included more than 121,000 postmenopausal women, and the NIH All of Us Research Program, which involved nearly 100,000 participants with blood-based nutrient measurements.

Together, the datasets provided a broad view of dietary intake and biological vitamin levels.

In the dietary analysis, participants with the highest intake of several B vitamins had a 10% to 20% lower risk of stroke compared with those consuming the least.

Blood data showed a similar trend, particularly for pyridoxine and folate levels.

However, researchers noted that the protective association appeared to plateau after a certain intake threshold for most B vitamins, meaning additional consumption did not continue to reduce risk, and in some cases, the benefit diminished. Folate remained an exception, showing a continued association with reduced stroke risk at higher levels of intake.

Experts emphasized that the findings show correlation, not causation. The study relied partly on self-reported dietary data, which may introduce inaccuracies, and further controlled clinical trials are needed to confirm whether B vitamins directly reduce stroke risk.

Despite these limitations, researchers say the biological role of B vitamins may help explain the observed associations.

These nutrients are essential for cellular function and support the health of the brain and blood vessels, both of which are directly involved in stroke development.

Still, experts caution against high-dose supplementation. Lead researchers noted that increasing intake beyond normal levels is not necessarily beneficial, and in some cases may offer no added protection.

Instead, nutrition experts recommend prioritizing food-based sources of B vitamins, including leafy greens, whole grains, eggs, and lean proteins.

These foods naturally contain a range of B vitamins and support overall dietary balance.

Some individuals, particularly those with restricted diets such as vegetarians, may require supplementation, but experts advise consulting a healthcare provider before starting any regimen.