Leafy greens ward off memory problems late in life
Everyone knows eating fruits and vegetables is good for you, but
a recent study found another reason to have a second or third
helping of leafy greens each day. Rush University Medical Center
researchers found that seniors who ate two to three servings of
vegetables a day had less cognitive problems than others.
Leafy greens ward off memory problems late in life
Everyone knows eating fruits and vegetables is good for you, but a recent study found another reason to have a second or third helping of leafy greens each day. Rush University Medical Center researchers found that seniors who ate two to three servings of vegetables a day had less cognitive problems than others.
The local senior center, Jovenes de Antano, has long worked to meet the nutritional needs of seniors. They serve lunch five days a week and include a vegetable at each meal.
“All the meals are certified by a registered dietician,” said Pauline Valdivia, the executive director of Jovenes de Antano. “We come up with the meals and see if we have everything we need [nutritionally].”
In recent years, the center has lowered salt intake, added more vegetables and has increased leafy greens. It is the leafy greens that could be a key to slowing cognitive decline, according to the new study.
“People who ate at least 2.8 servings of vegetables a day saw their rate of cognitive change slow by roughly 40 percent,” said study author Martha Clare Morris, an associate professor at Rush University. “The decrease is equivalent to about 5 years of younger age.”
The study, published in an October issue of “Neurology,” found that eating fruits did not have the same effect. Green leafy vegetables had the strongest correlation with lowering cognitive decline. Researchers were unsure what caused the higher correlation, but believe the high levels of vitamin E could be one reason.
“Vegetables, but not fruits, are also typically consumed with added fats such as salad dressings, and fats increase the absorption of vitamin E,” Morris said. “Further study is required to understand why fruit is not associated with cognitive change.”
At the senior center Nov. 6, those present enjoyed a green salad and some brought along their own salad dressing. More than 70 seniors show up on a typical day at the Hollister center, some for the free or affordable lunch, others to socialize.
The lunch program started more than 30 years ago when studies showed that senior citizens struggled to get proper nutrition.
“We found a lot of elderly people were not eating right,” Valdivia said. “A lot of them were malnourished.”
Still the Hollister Golden Age Nutrition Program relies on federal and state funding so some of the more nutritious food items can be out of their price range, especially out of season. For the month of December, most meals include two servings of vegetables but only half the meals included leafy greens.
The program has become a help to many seniors. Some seniors tell Valdivia they save up to $50 a month on groceries. Proper nutrition can still be a struggle for others.
Those seniors who also rely on Community Pantry, the local food bank that provides a weekly bag of groceries to senior citizens on a fixed income, may have a hard time coming by more nutritious foods. Pantry staff strive to include fresh produce and fruits each week, especially in a region that grows many of the items locally. Through Second Harvest Food Bank and Ag Against Hunger, organizations that collect excess produce from local growers, Community Pantry is often able to provide three fresh vegetables a week to seniors.
“We used to have people just eating cereal for dinner or cornflakes,” Valdivia said. “Seniors are living longer and this [meal program] helps them stay at home longer.”
Melissa Flores can be reached at
mf*****@pi**********.com
.
