Green Leafy Vegetables Slow Brain Aging: Study

Green Leafy Vegetables Slow Brain Aging: Study

Regular consumption of green leafy vegetables can reduce cognitive decline as per results of a new study. The study conducted by a team of researchers at Rush University Medical Center in Chicago claims that regular consumption of green vegetables can improve brain health. The study team checked health records and cognitive function for 1,000 study participants. Individuals eating one or two daily servings of vegetables like spinach, lettuce or kale, witnessed much slower cognitive decline.

Medical experts suggest eating green vegetables and fruits on regular basis. Consumption of fresh fruits is better than drinking canned juice.

The study team noticed that the impact of eating green vegetables was similar to being 11 years younger. The study results suggest that people who ate one serving of green, leafy vegetables had a slower rate of decline on tests of memory and thinking skills than people who rarely or never ate them.

"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. "There continues to be sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number. Effective strategies to prevent dementia are critically needed."

The study divided the participants into five groups based on how often they ate green leafy vegetables, and compared the cognitive assessments of those who ate the most (an average of about 1.3 servings per day) and those who ate the least (0.1 servings per day). The team followed up study participants on a yearly basis with cognitive tests. Over 10 years of follow-up, the rate of decline for those who ate the most leafy greens was slower by 0.05 standardized units per year than the rate for those who ate the least leafy greens.

The new research was published today in the journal Neurology.