Olive Oil Preventive Stroke Measure

Researchers from the University of Bordeaux, France, have determined that older people who use a lot of olive oil in cooking, salads or even a dip have a lower stroke risk in comparison to those who do not use the oil. Their study is published in the journal of Neurology.

For at least five years researchers had followed about 7,000 people aged 65 and older, residing in three French cities, Bordeaux, Dijon and Montpelier. None of the people followed had no history of stroke.

Researchers had examined medical records. They had used two available measures of olive oil intake dietary consumption (of all in study) and blood levels of oleic acid (this was available for 1,245 participants).

The participants had been categorized according to their dietary olive consumption. The categories were no use, moderate use and intensive use. Moderate use was someone who had used the oil for cooking, a dressing or on bread. Intensive was someone who used the oil for both cooking, and dressing or on bread.

Slightly over a five year span of follow up there had been 148 strokes in total, with 27 of them occurring in the sub-sample of 1,245 participants.

Researchers then evaluated the information, checking for an association between olive oil intake and stroke risk.

After researchers had made adjustments for the normal sociodemographic and possible influencing factors like diet, body mass, physical activity and stroke risk factors.

Researchers had discovered that the risk for stroke was 41% less in those who regularly who used olive oil in comparison to those who did not use the oil.

In response to the published study, Dr. Sharlin Ahmed of the Stroke Association remarks

"Olive oil has long been known to have potential health benefits. Along with the fact that it is important that a persons risk of stroke can only be reduced through consuming olive oil if it is used instead of other fats for cooking and part of a healthy diet which is low in saturated fat and salt.

Please note this study is based on public response and not a clinical trail. More research will be required to scientifically test the effectiveness of olive oil as an ingredient which protects against stroke.

The main fat which is found in olive oil is monounsaturated fatty acids (MUFSs).

Olive oil could aide in lowering risk for heart disease by decreasing associated risk factors. Such as it could just lower your total cholesterol and low-density lipoprotein cholesterol levels. It may even normalize blood clotting. Some research has even shown that it could benefit insulin levels and blood sugar control.

Remember even healthy fats such as olive oil are high in calories so they should be used in moderation.

When picking olive oil remember there are different grades and some contain more flavor and even greater health benefits. Virgin and extra virgin olive rank tops in the oils. These types appear to be a powerful antioxidant.

When buying olive oil it should be no longer than one year old. Check the date on the label. Store olive oils contain a shelf life of one to two years. Storing your olive oil in a dark cool place is best. Sources:

BBC News

Medical News Today

Mayo Clinic

Science Daily