Dementia occurs when the nerve cells in the brain are damaged. In order to minimise the risk of nerve damage in the brain, it’s important to consider what nutritional value to add into the body. Research points to one particular type of vegetables which could significantly help to reduce your risk of the brain condition.
“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, a nutritional epidemiologist.
“There continues 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 divided 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).
It was found that participants’ scores on the thinking and memory tests declined at a rate of 0.08 standardised units per year.
Over 10 years of follow-up, the rate of decline for those who ate the leafiest greens was slower by 0.05 standardised 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.
Eating to reduce your risk of dementia also includes reducing the amount of saturated fat which is present in sausages, bacon, and cheese.
Furthermore, starchy foods such as bread, potatoes, and pasta can be helpful.
As well as considering the foods you eat, your diet also includes what drinks you consume.
For the best chance of reducing your risk of dementia, six to eight glasses of water are ideal.