Eating Your Fruits and Veggies is Linked to Preserved Cognitive Health


A study that followed over 77,000 U.S. women and men for 20 to 22 years found higher intake of dietary flavonoids from foods was associated with less cognitive decline.

Flavonoids (flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins) are phytochemicals that occur naturally in fruits, vegetables, grains, tea, and wine. The study compared reported dietary intake of these flavonoids to subsequent subjective cognitive decline and found that higher intake of total flavonoids was associated with lower odds of cognitive decline after adjusting for age and other factors.

Flavonoid-rich foods, like oranges, citrus fruit juices, apples/pears, celery, peppers, and bananas, are healthy additions to any dietary pattern, (particularly when they replace less healthy choices such as refined carbs) and they may help to keep your brain sharp as you age.


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