A study recently published in Neurology finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.
“The association is quite strong,” says study author Martha Clare Morris, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.
The research included 960 participants of the Memory and Aging Project. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.