Consumption of Green Leafy Vegetables May Slow Cognitive Decline

Consumption of Green Leafy Vegetables May Slow Cognitive Decline

Nevertheless, Dr Sara Imarisio, the charity's head of research, says in an emailed statement: "Fruits and vegetables are a key component of a nutritionally balanced diet, but figures suggest that many of us struggle to eat our 5-a-day".

Those who performed the best in memory and intelligence tests ate an average of about 1.3 servings per day.

Their study showed that thinking skills, including memory, declined markedly slower in people who ate the most leafy greens, potentially protecting them against dementia. The findings are published today in the scientific journal Neurology.

Her team analysed the eating habits of 960 people, with an average age of 81, who did not have dementia and tracked them for an average of 4.7 years.

Regular consumption of green leafy vegetables can reduce cognitive decline as per results of a new study. The participants also took part in a series of memory and thinking tests over an average of five years.

She said: "Adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health".

It was then found out that the group of participants who ate the most servings of green vegetables every day had a slowed cognitive decline than those people who ate fewer leafy greens, according to the researchers.

Those in the top serving group ate an average of about 1.3 servings per day, while those in the lowest serving group ate on average 0.1 servings per day.

"As well as eating a healthy diet with plenty of vegetables, research points to a number of other lifestyle factors that could help support brain health into old age". This difference was equivalent to being 11 years younger in age. This study found eating food rich in vitamin K - like spinach, kale, asparagus and everyone's favourite, Brussels sprouts - appears to slow cognitive decline as people age.

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