Eating leafy greens linked to reduced rate of brain aging

Written by Roisin Conneely

Researchers from Rush University Medical Centre (IL, USA) have demonstrated a link between eating leafy green vegetables and improved brain health with age. The study, published in Neurology, enrolled 960 individuals with an average age of 81. The participants did not have dementia and were observed for 4.7 years on average, during which time they completed questionnaires and underwent yearly cognitive examinations. The survey asked how often participants ate any of three leafy green vegetables; spinach, kale and lettuce, and were then divided into five groups based upon how often they ate these. Individuals in the highest consuming group ate...

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