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Alzheimer’s Risk Cut by a Third Eating Veggies, Fish, Poultry

More than 2,000 Manhattan residents age 65 and older have given researchers one more reason to tell us to eat more greens.

Those who adhered most to diets rich in dark, leafy vegetables, poultry, fish and nuts and low in red meat, butter and fatty dairy products had a 38 percent lower risk of getting Alzheimer’s disease than those who followed that plan the least, according to a report today in the Archives of Neurology.