Eat greens to fight dementia

EATING spinach, peas and broccoli could cut your risk of developing dementia, new research suggests. People with higher levels of the nutrients found in the vegetables were found to keep their mental faculties for up to decades longer than those who did not, scientists found.

The research published in Neurology found that three kinds of antioxidants were key to fending off dementia – lutein and zeaxanthin – found in green, leafy vegetables such as kale, spinach, broccoli and peas – and beta-cryptoxanthin in fruits such as oranges, papaya, tangerines and persimmons. Dr May Beydoun said of the research: ‘Extending people’s cognitive functioning is an important public health challenge. Antioxidants may help protect the brain from oxidative stress, which can cause cell damage.’ Dr Beydon added: ‘It’s important to note that the effect of these antioxidants on the risk of dementia was reduced somewhat when we took into account other factors such as education, income and physical activity, so it’s possible that those factors may help explain the relationship between antioxidant levels and dementia.’

Dr James Connell from Alzheimer’s Research UK, said: ‘It is important that research takes a long-term view of factors that may affect risk. The only way to know if foods or dietary supplements containing these could help reduce dementia risk is through careful clinical trials.’