Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study
Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL
Neurology · 190 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Institute on Aging
- Government
- NIA NIH HHS
- Grants
- National Institute on Aging (R01 AG017917); National Institute on Aging (R01 AG054476)
Based on 2 listed funder(s).
Publication
- Published
- 2017-12-21 · Neurology · vol. 90 · issue 3 · pp. e214–e222
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 253 citations · more than 98% of similar papers · 6.3× the field average
- Impact
- Top 10% most cited in its field
- References
- 41 works
- Access
- Free to read
- Research areas
- Antioxidant Activity and Oxidative Stress · Vitamin K Research Studies · Coenzyme Q10 studies and effects
- Keywords
- Leafy vegetables, Leafy, Nutrient, Cognitive decline, Cognition, Medicine, Food science, Biology, Environmental health, Botany, Dementia, Ecology, Internal medicine, Disease, Psychiatry
- MeSH
- humans, plant leaves, vegetables, disease progression, exercise, prospective studies, smoking, aged, aged, 80 and over, middle aged, female, male, phytochemicals, cognitive dysfunction, nutrients, diet, healthy
6 authors
From US
- Martha Clare MorrisTufts University
- Yamin WangTufts University
- Lisa L. BarnesTufts University
- David Alan BennettTufts University
- Bess Dawson‐HughesTufts University
- Sarah L. BoothTufts University
Abstract
Objective
To increase understanding of the biological mechanisms underlying the association, we investigated the individual relations to cognitive decline of the primary nutrients and bioactives in green leafy vegetables, including vitamin K (phylloquinone), lutein, β-carotene, nitrate, folate, kaempferol, and α-tocopherol.
Methods
This was a prospective study of 960 participants of the Memory and Aging Project, ages 58-99 years, who completed a food frequency questionnaire and had ≥2 cognitive assessments over a mean 4.7 years.
Results
In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings/d) was slower by β = 0.05 standardized units (p = 0.0001) or the equivalent of being 11 years younger in age. Higher intakes of each of the nutrients and bioactives except β-carotene were individually associated with slower cognitive decline. In the adjusted models, the rates for the highest vs the lowest quintiles of intake were β = 0.02, p = 0.002 for phylloquinone; β = 0.04, p = 0.002 for lutein; β = 0.05, p p = 0.02 for α-tocopherol; β = 0.04, p = 0.002 for nitrate; β = 0.04, p = 0.003 for kaempferol; and β = 0.02, p = 0.08 for β-carotene.
Conclusions
Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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