Experts have named products for mental clarity: they can reduce the risk of dementia

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Cognitive decline can be slowed or even stopped by switching to a healthier diet. In particular, eating more leafy greens can improve brain function and reduce the risk of dementia.

A study of older adults found that those who ate about one serving of leafy greens each day had brains that were 11 years younger, than those who did not consume. 

As you know, dementia (acquired form of mental retardation) occurs in case of damage to nerve cells of the brain. According to experts, in order to minimize this risk, preserve memory and thinking skills as you grow older, it is important to consume leafy greens.

During a scientific experiment, participants were divided into five groups depending on how often they ate green leafy vegetables. And then they compared the cognitive scores of those who ate the most (on average, about 1.3 servings per day) and the least (0.1 servings per day).

It found that participants' scores on tests of thinking and memory declined at a rate of 0.08 standardized units per year.

Over a 10-year follow-up, the rate of decline in those who ate only leafy greens was 0. 05 standardized units per year slower than those who ate the least. According to Morris, this difference was equivalent to being 11 years younger.

Previously, the British Heart Foundation noted that some of the foods that help reduce the risk of dementia may include:

• whole grains (three or more servings per day);
• other vegetables (one or more servings per day);
• nuts (most days);

< li>beans and lentils (three or more servings per week);

• berries, including blueberries and strawberries (two or more servings per week);
• chicken or turkey (two or more servings per week);
• fish (one or more servings per week);
• olive oil (as the base oil or fat you use);
• wine (no more than one small glass per day, otherwise it will harm your health rather than help it).