Leafy greens
From the YapSpan Longevity Wiki · Updated 2026-10-01
Leafy greens are vegetables eaten mainly for their leaves, such as spinach, kale, lettuce, chard, collard greens and watercress. They are often grouped with salads in diet studies. Green leafy vegetables are a key part of most healthy eating patterns and an important source of lutein, a yellow plant pigment, as well as folate, vitamin K and dietary fiber.
In a review of meta-analyses (studies that pool the results of earlier studies), green leafy vegetables and salad were associated with 22% lower all-cause mortality (death from any cause) [1]. That estimate compares each extra 100 g a day, the same increment used by an umbrella review that found about 25% lower risk [2]. The evidence is observational, so it shows an association rather than proof of cause.
- Green leafy vegetables and salad went with a relative risk (the risk in one group relative to another) of 0.78 for all-cause mortality, or 22% lower [1].
- An umbrella review (a review of earlier reviews and meta-analyses) found each 100 g a day of green leafy vegetables linked to about 25% lower risk of all-cause mortality, coronary heart disease and stroke [2].
- A meta-analysis of 95 studies found green leafy vegetables, cruciferous vegetables, salads, citrus fruits, and apples and pears all inversely associated with cardiovascular disease and all-cause mortality [3].
- The umbrella review also flagged a risk of contamination with harmful microbes such as Escherichia coli [2].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.