Olive Oil Diet May Prevent Stroke.

A recent study suggests that consuming olive
oil may help prevent a stroke in older
people. The research is published in the
June 15, 2011, online issue of Neurology,
the medical journal of the American
Academy of Neurology.
Study author, Dr. Cécilia Samieri, with the
University of Bordeaux and the National
Institute of Health and Medical Research
(INSERM) in Bordeaux, France, said, “our
research suggests that a new set of dietary
recommendations should be issued to
prevent stroke in people 65 and older.
Stroke is so common in older people and
olive oil would be an inexpensive and easy
way to help prevent it. ”
For the study, researchers looked at the
medical records of 7,625 people ages 65
and older from three cities in France,
Bordeaux, Dijon and Montpellier.
Participants had no history of stroke. Olive
oil consumption was categorised as “no
use,” “moderate use“ such as using olive oil
in cooking or as dressing or with bread, and
“ intensive use,” which included using olive
oil for both cooking and as dressing or with
bread. Samieri said the study participants
mainly used extra virgin olive oil, as that is
98 per cent of what is available in France.
After a little over five years, there were 148
strokes.
After considering diet, physical activity,
body mass index and other risk factors for
stroke, the study found that those who
regularly used olive oil for both cooking
and as dressing had a 41 per cent lower risk
of stroke compared to those who never
used olive oil in their diet (1.5 per cent in six
years compared to 2.6 per cent).
Olive oil has been associated with
potentially protective effects against many
cardiovascular risk factors, such as diabetes,
high blood pressure, high cholesterol and
obesity.
In an accompanying editorial, Nikolaos
Scarmeas, of Columbia University and a
member of the American Academy of
Neurology noted that it is not clear, which
particular elements of olive oil could be
protective, while the effects of olive oil
could even be indirect by making other
healthy foods tastier.
He also cautioned that only future clinical
trials could increase confidence in the
findings and potentially lead to stroke
prevention recommendations.