A large analysis of dietary data from more than 222,000 adults has found that higher consumption of fruits and vegetables, particularly green leafy vegetables, is associated with a lower risk of developing dementia. The study, published in the American Journal of Clinical Nutrition, reported that individuals with the highest fruit and vegetable intake had about a 20% lower risk of dementia compared to those with the lowest intake. Among specific produce groups, only green leafy vegetables showed a statistically significant protective link: each additional daily serving was associated with roughly an 18% lower risk, according to the report.
Previous research has also connected higher leafy green intake with slower cognitive decline. A 2026 study from Edith Cowan University and the Danish Cancer Research Institute found that dietary nitrate from vegetables — richly supplied by leafy greens such as spinach — was associated with a reduced dementia risk, while nitrate from red meat and processed meat was linked to higher risk [1]. The findings reinforce the potential brain health benefits of including leafy greens in the diet.
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