Research has suggested an association between eating fruits and vegetables and better brain health. A recent study attempted to narrow down which fruits and vegetables, if any, are most closely associated with maintaining cognitive health.
Scientists analyzed the results of two studies that gathered self-reported dietary intake and performed cognitive testing over a seven-to-nine-year period. Together, the studies included more than 10,000 adults aged 50 and older.
The highest reported intake of fruits and vegetables was associated with better cognitive test results compared to the lowest reported intake. Some groups of veggies stood out. Cruciferous vegetables (such as broccoli, cauliflower, and Brussels sprouts), leafy greens (like kale and spinach), and red/yellow vegetables (including tomatoes, carrots, and yellow bell peppers) were particularly associated with slower cognitive decline and lower risk for loss of cognitive function.
This study adds to the strong evidence that eating a rainbow of fruits and vegetables is a great choice for brain—and overall—health.