Eating olive oil reduces stroke risk

William Atkins
Thursday, 16 June 2011 22:39

Science - Health

A June 2011 study published in the journal Neurology has found that eating olive oil cuts the risk of strokes.

The study looked at senior citizens (7,625 people aged 65 years or older) from three French cities (Bordeaux, Dijon and Montpelier).

Many of the participants regularly used olive oil when they cooked and some even put it on their salads, while others did not consume olive oil at all.

The researchers found that those who regularly used olive oil had a 41% lower risk of stroke when compared to other seniors who did not use olive oil.

One of the authors of the study, Dr. Cecilia Samieri, of the University of Bordeaux in France, stated, 'This is the first study to suggest that greater consumption of olive oil may lower risk of stroke in older subjects, independently of other beneficial foods found in the Mediterranean diet.' [WebMD (June 15, 2011): 'Olive Oil Linked to Reduced Stroke Risk']

The study's results were published in the journal Neurology under the title 'Olive oil consumption, plasma oleic acid, and stroke incidence: The Three-City Study.'

The paper concluded the following: 'These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects.'

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