A study reported in the journal Neurology reveals an association between olive oil consumption and a lower risk of stroke.*
Cécilia Samieri, PhD, and her associates analyzed data from 7,625 participants in the Three-City Study. Olive oil consumption frequency was ascertained from dietary intake documented upon enrollment between 1999 and 2000 and was categorized as no use, moderate use or intensive use.
During a median follow-up period of 5.25 years, 148 strokes occurred. Adjusted analysis of the data unveiled a 41% lower risk of stroke among intensive olive oil users compared to those who reported no use. The protective association was significant for ischemic, but not hemorrhagic stroke.
In a secondary study, subjects with the highest levels of plasma oleic acid had a 73% reduction in stroke risk compared to those whose levels were lowest.
Editor’s note: Olive oil is a common feature of diets consumed in the countries surrounding the Mediterranean sea and has been suggested as an important factor in the Mediterranean diet’s disease-protective benefit.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.