Vegetable Consumption Slows Rate of Cognitive Decline

15 08 2007

Veggies A study published in the journal Neurology has shown an association between slowed cognitive decline and vegetable consumption. People 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.

Researchers stated that “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”.

In addition to vitamine E, we have to take in account that vegetables are typically consumed with added fats, including salad dressings, mayonnaise, margarine, or butter, which increase absorption of fat-soluble vitamins (like vitamin E) and antioxidant nutrients, such as carotenoids and flavonoids.

So, remember to get your 5 servings (vegetables and fruits) everyday. Otherwise you’ll become an old fart very soon!

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