Eating leafy greens ‘associated with fewer brain proteins linked to Alzheimer’s’

The MIND diet prioritises green leafy vegetables like spinach, kale and collard greens along with other vegetables (Steve Parsons/PA)

People who eat green leafy vegetables, fruit, whole grains, olive oil, beans, nuts and fish may have fewer proteins in their brains linked to Alzheimer’s disease than people not eating such food, a new study suggests.

Researchers looked at how closely people followed the MIND and Mediterranean diets.