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Cognitive decline can be slowed or even reversed by switching to a healthy diet.
Dementia occurs when nerve cells in the brain are damaged. To reduce the risk of nerve damage in the brain, it is important to consider the nutritional value that must be added to the body. Research indicates a specific type of vegetable can significantly help reduce the risk of infection.
A study of older adults found that those who ate about one serving of leafy greens each day had brains about 11 years younger than those who never or rarely ate vegetables.
The study was published in the journal Neurology.
Study author Martha Claire Morris, a nutritional epidemiologist, said: “Adding a daily serving of green leafy vegetables to your diet may be a simple way to help boost brain health. There are still sharp increases in the percentage of people with dementia as the number of age groups continues to increase. “There is an urgent need for effective strategies to prevent dementia.”
The results of the study indicated that people who ate one serving of green leafy vegetables had a slower rate of decline in tests of memory and thinking skills, compared to people who rarely or never ate them.
According to the British Heart Foundation, some of the best foods to help lower your risk of dementia include:
• Whole grains (three or more servings a day).
• Vegetables (one or more servings per day).
• Nuts (most days).
• Beans and lentils (three or more servings per week).
• Berries, including blueberries and strawberries (two or more servings per week).
• Chicken or turkey (two or more servings per week).
• Fish (one or more servings per week).
• Olive oil (such as the base oil or fat you use).