Olive Oil May Reduce Stroke Risk

Older people who use olive oil for cooking, or eat it as salad dressing or with bread may be protecting themselves against stroke. 

French researchers found that seniors whose diet included a lot of olive had a 41% lower risk of stroke compared to those who had never consumed it. Stroke is a leading cause of needing long-term care among seniors according to the American Association for Long-Term Care Insurance, the national trade group. 

The study appearing in the journal Neurology’s online report may prompt a change in the dietary recommendations for preventing strokes in people aged 65 and over:

Researchers examined the medical records of 7,625 people aged 65 and over residing in three French cities: Bordeaux, Dijon and Montpellier and who had no history of stroke. They had available two measures of olive oil intake: dietary consumption from all the participants and blood levels of oleic acid.

The researchers categorized users as follows:  A moderate user was someone who used olive oil either with cooking or as salad dressing or with bread. An intensive user was someone who used olive oil for both cooking or as a dressing or with bread.

After just over 5 years of follow up, there were 148 strokes in the whole group.  Intensive users had a 41 percent lower risk of stroke compared to never users.

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