Olive Oil Could Reduce Risk of Fatal Dementia, Study Suggests
A new study indicates that incorporating olive oil into one’s diet could play a significant role in reducing the risk of dying from dementia. As countries around the world grapple with increasing rates of diseases like Alzheimer’s, this study offers hope that adopting healthy lifestyle factors, such as a balanced diet, could potentially prevent or slow the progression of these devastating conditions.
The research, conducted by scientists at the Harvard T.H. Chan School of Public Health, examined the diets and death records of over 90,000 Americans. The findings revealed a 28% lower risk of dementia-related death in individuals who consumed more than half a tablespoon of olive oil daily. Importantly, this relationship remained consistent regardless of overall diet quality, indicating that olive oil possesses unique benefits for brain health.
While the study is observational and further research is needed, it does strengthen the argument for choosing olive oil over other fats such as margarine or mayonnaise. Previous studies have already linked higher olive oil intake with a reduced risk of heart disease. Additionally, incorporating olive oil as part of a Mediterranean dietary pattern has been shown to protect against cognitive decline.
“Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health, as well,” said Anne-Julie Tessier, the lead researcher on the study.
Furthermore, even small dietary changes can yield benefits. The study found that swapping just one teaspoon of margarine or mayonnaise for the equivalent amount of olive oil per day resulted in an 8-14% lower risk of dementia-related death.
One possible explanation for these findings is the presence of antioxidant compounds in olive oil that can cross the blood-brain barrier, potentially having a direct impact on the brain. Another theory is that olive oil’s positive effects on cardiovascular health indirectly benefit brain health.
It is important to note that the study does not prove that olive oil directly causes the reduced risk of fatal dementia. Further research, such as randomized controlled trials, would be necessary to confirm these effects and determine the optimal quantity of olive oil for consumption.
Nevertheless, the study aligns with existing dietary recommendations and adds to the growing body of evidence supporting the use of olive oil over other fats. Opting for olive oil as a natural alternative to processed or animal fats may lead to not only a healthier overall diet but also potentially lower the risk of fatal dementia.
The findings of this study will be presented at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition, held from July 22-25 in Boston.
About this nutrition and dementia research news:
– Author: Nancy Lamontagne
– Source: American Society for Nutrition
– Contact: Nancy Lamontagne – American Society for Nutrition
– Image: Neuroscience News
Original Research: The findings will be presented at NUTRITION 2023.