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. There were five different groups in which the participants were divided on the basis of how often they ate leafy vegetables.
Tucking into some green vegetables or leafy salads may help slow brain ageing, according to a study.
Eating larger amounts of each of nutrients and bioactives including vitamin K, nitrate, folate, the antioxidants lutein and kaempferol, and alpha-tocopherol, a type of vitamin E, was associated with a slower decline in memory and thinking skills, the study found. 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 group which ate the most servings averaged 1.3 servings per day, while the group with the fewest servings ate on average 0.1 servings per day.
In general, mental abilities of all participants were decreasing by 0.08 standard units a year. This difference was equivalent to being 11 years younger in age. 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.
"Observational studies like this are not able to pinpoint cause and effect but can be extremely useful in giving us an idea of lifestyle factors that are associated with good health". Individuals eating one or two daily servings of vegetables like spinach, lettuce or kale, witnessed much slower cognitive decline. "Effective strategies to prevent dementia are critically needed".
Including green vegetables in your daily diet can reduce the symptoms of dementia to a great extent. So make sure your Christmas dinner is piled high with greens this year!'