Eating Green Leafy Vegetables May Prevent Memory Decline

Eating Green Leafy Vegetables May Prevent Memory Decline

Eating Green Leafy Vegetables May Prevent Memory Decline

Participants were divided into groups based on their consumption of green, leafy vegetables.

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". The study can not prove that the vegetables caused the brain to stay healthy for longer, but the scientists are planning a trial of whether switching diet in...

Researchers in the U.S. have found that eating approximately one serving per day of green, leafy, vegetables, was linked to slower decline in thinking ability.

The study involved 960 people with an average age of 81 who did not have dementia and were followed for an average of 4.7 years. Individuals eating one or two daily servings of vegetables like spinach, lettuce or kale, witnessed much slower cognitive decline.

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The study team noticed that the impact of eating green vegetables was similar to being 11 years younger.

"Adding a daily serving of green leafy vegetables to your diet may be a simple way to help promote brain health", said study author Martha Clare Morris, ScD, a nutritional epidemiologist at Rush. The researchers calculated that the difference in the rate of decline between the group who ate the most of these vegetables and the group that ate the least was equivalent to 11 years of ageing. Those classed as eating the most green, leafy vegetables had between 1 and 2 servings each day. The volunteers were also asked to take annual tests for cognitive abilities of the brain (attention, memory, thinking).

'The researchers did not directly look at dementia, so we can not say that it would delay or prevent the onset of the condition.

The new research was published today in the journal Neurology.

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