A recent study published in Neurology and the American Academy of Neurology found that “People who eat diets rich in green leafy vegetables as well as other vegetables, fruits, whole grains, olive oil, beans, nuts and fish may have fewer amyloid plaques and tau tangles in their brain” which are signs of Alzheimer’s disease. As the study author Puja Agarwal, PhD explains, “These results are exciting—improvement in people’s diets in just one area—such as eating more than six servings of green leafy vegetables per week, or not eating fried foods—was associated with fewer amyloid plaques in the brain similar to being about four years younger.”