date:May 09, 2022
A team led by Professor Koh Woon Puay from the Healthy Longevity Translational Research Programme at the NUS Yong Loo Lin School of Medicine, studied the data on consumption of fruits and vegetables among middle-aged Singaporean Chinese. The result indicates that those who ate a high intake of fruits and vegetables, in terms of quantity as well as in variety, had significantly reduced risk of cognitive impairment.
The team evaluated data from 16,737 participants of the Singapore Chinese Health