Consuming Leafy Vegetables Daily can Prevent Memory Problems
A study published in medical journal of the American Academy of Neurology on December 21, 2017, reported that consumption of leafy vegetables in daily meals may a slower rate of brain aging.
According to the results of the study, individuals consuming at least one serving of green leafy vegetables daily had a higher memory and thinking skills as compared to individuals who rarely or never eat green vegetables. The difference between the two groups was the same as being 11 years younger in age, said study author Martha Clare Morris, Rush University Medical Center, Chicago.
The study involved 960 participants with the age of 81 who had no dementia and were followed for an average of 4.7 years. Participants were asked to complete a questionnaire on how often and how many servings they ate of three green leafy vegetables such as kale, collards, greens, spinach, and lettuce salad.
They were also asked the form of vegetables consumed whether they were raw or half cooked. The participants were divided into five equal groups based on how frequently they ate green leafy vegetables. Those in the top serving group consumed an average of nearly 1.3 servings a day while those in the lowest serving group consumed an average of 0.1 servings a day.
The participants attended tests on thinking and memory skills. As a whole, the scores on the thinking and memory tests for the participants reduced over time at a rate of 0.08 standardized units per year. After more than 10 years of follow-up it was found that, for participants who consumed the leafiest vegetables, the rate of decline was slower by 0.05 standardized units per year than those who consumed the least leafy greens.
Considering the other environmental factors affect brain health such as high blood pressure, smoking, obesity, amount of physical and cognitive activities, the observations of the study remained valid. According to Dietary Fibers Market report published by Coherent Market Insights, leafy vegetables are rich source of dietary fibers, which include cellulose and non-cellulosic polysaccharides that are essential for maintaining healthy lifestyle. Morris explained that the study shows the link between consumption of green leafy vegetables and does not provide any proof for the same. However, the study was focused on older adults and white population, the results of the test may not be the same for to younger population and people from different region.
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