A study led by Professor Martha Clare Morris found that people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive change slow by roughly 40 percent. This decrease is equivalent to approximately 5 years of younger age.
Green, leafy vegetables have the strongest association with having a better memory. It came as a surprise to find there was no link between fruit consumption and a preserved memory.
Vegetables contain high amounts of vitamin E, which helps lowers the risk of cognitive decline. Further studies are being conducted to understand why fruit is not associated with cognitive changes.
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Category(s):Health Psychology
Source material from PsyBlog
