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Cognition and Vegetables


In previous articles I have reviewed the fact that the nutrients vitamin K, lutein, folate and beta carotene (among others) have been shown to slow the cognitive decline typical of aging. A group from Rush University Medical Center, knowing that all these nutrients are found in green leafy vegetables, took it one step further. Subjects enrolled in the Memory and Aging Project, whose average age was 81-years, reported their daily food and beverage intake for an average of five years.  Throughout this time frame, subjects were assessed for changes in their cognitive abilities and skills.  After adjusting for variables, researchers found that those people who consumed greater amounts of green leafy vegetables experienced a decrease in the rate of cognitive decline, as compared to those who ate few or no leafy green vegetables. Simply put, one or two servings of green leafy vegetables a day allowed these subjects to maintain the cognitive abilities of someone 11-years younger. So, once again, mom's wisdom comes into play - even when you’re 81-years-old -"Eat your vegetables!" 

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