Adding more spinach, broccoli, kale, collards, and salad greens to your diet could help slow cognitive decline. A study of older individuals found that those who ate one to two servings per day had the cognitive ability of a person 11 years younger than those who consumed none. Adjustment was made for age, sex, education, smoking, genetic risk for Alzheimer’s disease, and participation in physical activities. Greens are rich in folate and beta-carotene; both of which have been linked to lower cognitive decline.
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