Martha Clare Morris, Sc.D., from Rush University in Chicago, and colleagues conducted a prospective study involving 960 participants of the Memory and Aging Project, ages 58 to 99 years, who completed a food frequency questionnaire and had two or more cognitive assessments over a mean of 4.7 years.
In fact, the measured difference between those who consumed leafy greens, such as spinach, and those who did not, was an impressive 11 years, measured in cognitive thinking.
A study of elderly people found those who ate around one serving of leafy greens each day had brains that were the equivalent of 11 years younger than those who never or rarely ate the vegetables.
Regular consumption of green leafy vegetables can reduce cognitive decline as per results of a new study.
Those who performed the best in memory and intelligence tests ate an average of about 1.3 servings per day. The team followed up study participants on a yearly basis with cognitive tests.
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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.
"There continue to be sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number".
The study was published today in the online issue of the medical journal of the American Academy of Neurology.
Intake of primary nutrients and bioactives in green leafy vegetables is associated with slower cognitive decline, according to a study published online December 20 in Neurology.
Other contributing factors such as brain health, smoking and education level were accounted for, with the results still remaining valid.