Green Leafy Vegetables Slow Brain Aging

Frederick Owens
December 22, 2017

According to the findings of a recent study, consuming green, leafy vegetables just might make your mind 11 years younger and reduce the chances of developing dementia.

Medical experts suggest eating green vegetables and fruits on regular basis.

Researchers from Rush University and Tufts University studied almost 1,000 people and found out that those who ate one to two daily servings of green vegetables like lettuce, kale or spinach had a significantly lower rate of cognitive decline.

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

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The researchers studied food questionnaires completed by 960 dementia-free people with an average age of 81 who had their thinking and memory skills tested yearly as part of an investigation into ageing and memory.

They found those who ate the most greens were 11 years younger in brain age compared to those who ate the least. This is one of the most feared aspects of aging, however, the study has stated that the condition can be staved off in some people if they incorporate a significant amount of green vegetables in their diet.

The study was published today in the online issue of the medical journal of the American Academy of Neurology. The volunteers were also asked to take annual tests for cognitive abilities of the brain (attention, memory, thinking). Those classed as eating the most green, leafy vegetables had between 1 and 2 servings each day.

"Projections show sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number, so effective strategies to prevent dementia are critical". 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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