The American Cancer Society (ACS) has issued nutrition and physical activity guidelines for cancer survivors during phases of treatment and recovery and for others living with advanced cancer.
The new recommendations appear in the November/December issue of CA: A Cancer Journal for Clinicians.
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A study has shown an association between slowed cognitive decline and vegetable consumption. Individuals who consumed at least 2.8 servings of vegetables per day slowed their rate of cognitive decline by roughly 40% compared with those who consumed less than 1 serving per day — a decrease that is equivalent to about 5 years of younger age.
“We found green leafy vegetables had the strongest association to slowed rate of cognitive decline and while we are not sure of the reason, some of our analyses suggest it may be due to dietary vitamin E in vegetables,” said the principal investigator.
In addition, vegetables are typically consumed with added fats, including salad dressings, mayonnaise, margarine, or butter, which increase vitamin E absorption and other fat-soluble antioxidant nutrients, such as carotenoids and flavonoids.
The study has been published in the scientific journal Neurology.
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