- Buitendienst Medewerker - België
- Assistant Grower Manager Tomato & Capsicums - Malaysia Highlands
- Assistant Grower Manager Lettuce & Herbs - Malaysia Highlands
- Team Leader - Quarantine Greenhouse - Netherlands/German border area
- Trainee Production Management - starting location Ethiopia
- Сhief technologist, Tula region - Russia
- Сhief technology officer, Tula region - Russia
- Controller Technician / Electrician - Horticulture, Australia
- International Editor – Netherlands
- Farming Manager – Atherton Tablelands, Australia
Top 5 -yesterday
- More sustainable packaging for Rockit mini-apple
- Chile: US retail begins to demand blockchain technology
- UK: Short supply creates "incredible" demand for sweet potatoes
- "The Paris basin is experiencing significant problems in terms of supply and quality"
- Improved weather conditions for Mexico blackberry season
Top 5 -last week
Top 5 -last month
"One serving of leafy greens a day may slow brain aging by 11 years"
“Adding a daily serving of green leafy vegetables to your diet may be a simple way to help promote brain health,” said study author Martha Clare Morris, ScD, a nutritional epidemiologist at Rush. “There continue to be sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number. Effective strategies to prevent dementia are critically needed.”
The study results suggest that people who ate one serving of green, leafy vegetables had a slower rate of decline on tests of memory and thinking skills than people who rarely or never ate them. The study results also suggest that older adults who ate at least one serving of leafy green vegetables showed an equivalent of being 11 years younger cognitively.
960 older adults completed food questionnaires and received annual cognitive assessments
The study enlisted volunteers already participating in the ongoing Rush Memory and Aging Project, which began in 1997 among residents of Chicago-area retirement communities and senior public housing complexes. A “food frequency questionnaire” was added from 2004 to February 2013, which 1,068 participants completed. Of them, 960 also received at least two cognitive assessments for the analyses of cognitive change.
This study involved these 960 people, who at the study start were an average age of 81 and did not have dementia. They had their thinking and memory skills tested every year and were followed for an average of 4.7 years. The participants also completed the food frequency questionnaire, which assessed how often and how many half-cup servings they ate of either spinach; kale/collards/greens; or a one-cup serving of lettuce/salad.
The study divided the participants into five groups based on how often they ate green leafy vegetables, and compared the cognitive assessments of those who ate the most (an average of about 1.3 servings per day) and those who ate the least (0.1 servings per day).
Overall, the participants’ scores on the thinking and memory tests declined at a rate of 0.08 standardized units per year. Over 10 years of follow-up, the rate of decline for those who ate the most leafy greens was slower by 0.05 standardized units per year than the rate for those who ate the least leafy greens. This difference was equivalent to being 11 years younger in age, according to Morris.
More research needed in younger and minority populations
The results remained valid after accounting for other factors that could affect brain health, such as seafood and alcohol consumption, smoking, high blood pressure, obesity, education level and amount of physical and cognitive activities.
“The study results do not prove that eating green, leafy vegetables slows brain aging, but it does show an association,” Morris said. “The study cannot rule out other possible reasons for the link.”
Because the study focused on older adults with the majority of participants being white, the results may not apply to younger adults and to people of color. The results need to be confirmed by other investigators in different populations and through randomized trials to establish a cause-and-effect relationship between the eating leafy greens and reductions in the incidence of cognitive decline, Morris said.
The study was supported by the National Institutes of Health and the USDA Agricultural Research Service.
Source: Rush University Medical Center
Publication date :
Receive the daily newsletter in your email for free | Click here
Other news in this sector:
- 2018-12-10 Slow start for Florida bell pepper season
- 2018-12-10 Garlic market weighed down by large storage supply
- 2018-12-10 Zurich University: Rhubarb juice instead of ascorbic acid
- 2018-12-10 China: Vegetables encounter difficult market conditions
- 2018-12-10 Argentina: Mendoza exports garlic to Taiwan
- 2018-12-10 The US will reduce the tariffs on Spanish artichokes and preserved peppers
- 2018-12-10 Australian carrots leading veg export
- 2018-12-10 Spain: Canary tomato growers receive 8.7 M€ in overdue Posei aid
- 2018-12-10 “High celeriac prices put pressure on exports”
- 2018-12-07 California: Cold weather could affect broccoli supplies
- 2018-12-07 China: Sales increase for "sugar sweet potato"
- 2018-12-07 China: Adequate supply leads to a drop in ginger prices
- 2018-12-07 China: Heavy rains push up prices of stored ginger
- 2018-12-07 China: Baby carrot market faces heavy competition
- 2018-12-07 Canadian report: Meat eaters will pay less, veggie lovers more
- 2018-12-07 Spanish white celery harvest has begun
- 2018-12-07 Keeping a grip on short supply chain with own production
- 2018-12-06 "Sprout market quieter than usual, but not for long"
- 2018-12-06 "Luckily kale sales are on the rise again"
- 2018-12-06 Italian sweet potatoes have a better shelf-life and quality than Spanish ones