Leafy green vegetables linked to lower dementia risk in large study

A large-scale analysis of health data involving over 222,000 people has identified a significant link between diet and dementia risk. The research, which synthesized data from multiple prospective and cohort studies, found that higher consumption of fruits and vegetables is associated with a lower risk of dementia.

Among the various food groups studied, green leafy vegetables—such as spinach, kale, chard, and arugula—stood out as the only group to show a statistically significant independent association with reduced dementia risk. Specifically, each additional daily serving of leafy greens was linked to approximately an 18% lower risk. This correlation remained consistent even after accounting for factors such as age, sex, education, smoking, and physical activity.