Back to Journals » Neuropsychiatric Disease and Treatment » Volume 15

The Association Between Eating Green Vegetables Every Day And Mild Cognitive Impairment: A Community-Based Cross-Sectional Study In Shanghai

Authors Li W, Sun L, Yue L, Li G, Xiao S

Received 27 June 2019

Accepted for publication 28 October 2019

Published 18 November 2019 Volume 2019:15 Pages 3213—3218

DOI https://doi.org/10.2147/NDT.S221074

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Cristina Weinberg

Peer reviewer comments 2

Editor who approved publication: Dr Yuping Ning


Wei Li,1,2,* Lin Sun,1,2,* Ling Yue,1,2 Guanjun Li,1,2 Shifu Xiao1,2

1Department of Geriatric Psychiatry, Shanghai Mental Health Center, Shanghai Jiao Tong University School of Medicine, Shanghai, People’s Republic of China; 2Alzheimer’s Disease and Related Disorders Center, Shanghai Jiao Tong University, Shanghai, People’s Republic of China

*These authors contributed equally to this work

Correspondence: Guanjun Li; Shifu Xiao
Department of Geriatric Psychiatry, Shanghai Mental Health Center, Shanghai Jiao Tong University School of Medicine, Shanghai, People’s Republic of China
Email liguanjun66@126.com; xiaoshifu@msn.com

Background: Emerging evidence has suggested that green vegetables may prevent cognitive decline.
Methods: We examined the cross-sectional association between green vegetables intake and mild cognitive impairment (MCI) using data from 525 participants aged 55 years and above from the China Longitudinal Aging Study (CLAS) in Shanghai.
Results: Compared with participants who did not eat green vegetables every day, those who had consumed green vegetables every day had a significantly lower risk of mild cognitive impairment (MCI) (OR = 0.218, 95% CI, 0.116–0.411, p < 0.001), and this association was independent of age, education, having hobbies, surfing the Internet, sleep time per night (youth), long-term residency and consumption of specific red food, such as meat, bread, bean curd, and ginger.
Conclusion: In summary, using community-based data in Shanghai, we found out that subjects who eat green vegetables every day have significantly lower odds of MCI than those who do not eat every day. Based on current evidence, we propose that eating green vegetables every day might be a potential preventive measure to slow cognitive decline and neurodegeneration in the elderly.

Keywords: elderly, Chinese, dietetic association, green vegetables, cognitive impairment

Creative Commons License This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

Download Article [PDF]  View Full Text [HTML][Machine readable]