Olive Oil may Lower Stroke Risk

A recent study suggests that elderly individuals who consume olive oil nearly halve their chances of suffering from stroke.

A recent study suggests that elderly individuals who consume olive oil nearly halve their chances of suffering from stroke.

The study was performed by researchers at the National Institute of Health and Medical Research in Bordeaux, France. For five years, the researchers studied 7,625 people aged sixty-five years and older from the cities Bordeaux, Dijon, and Montpellier.

During the study period, 148 strokes were recorded in the group. The researchers split up the participants into two groups: those who used olive oil in their cooking and those who didn’t.

When the researchers adjusted their data for body weight, physical activity, and other dietary factors, they discovered that the “intensive” olive oil users had a 41% lower risk of stroke in comparison to the participants who did not consume olive oil.

"Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it,” said study author Cecilia Samieri.

"Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people sixty-five and older," concluded Samieri.

The findings were published in Neurology.