New Study Shows Olive Oil Could Reduce the Risk of Fatal Dementia
A groundbreaking new study presented at the annual meeting of the American Society for Nutrition suggests that replacing fats like mayonnaise and margarine in your diet with olive oil could cut the risks of fatal dementia. The study, the first of its kind to investigate the effects of olive oil on brain health, comes at a time when many countries are seeing a rise in Alzheimer’s and other dementia-related diseases.
The study, which was conducted by scientists who observed over 90,000 Americans for three decades, found that those who regularly consumed more than half a tablespoon of olive oil had a 28% reduced chance of dying from dementia compared to those who rarely or never consumed it. Additionally, replacing a teaspoon of mayonnaise or margarine with olive oil was linked to an 8-14% reduced risk of fatal dementia.
The researchers also noted that the majority of individuals who died from dementia were carriers of the APOe4 gene, which increases the risk of Alzheimer’s disease and causes the body to produce more cholesterol. However, even after adjusting for APOe4, the results remained consistent. While the study is purely observational, it strongly suggests that olive oil may have properties beneficial for brain health.
“Some antioxidant compounds in olive oil can cross the blood-brain barrier, potentially having a direct effect on the brain,” said researcher Anne Julie Tessier during a news release. She further added, “It is also possible that olive oil has an indirect effect on brain health by benefiting cardiovascular health.”
Apart from its potential impact on brain health, olive oil has long been associated with various other health benefits. The Dietary Guidelines for Americans recommend replacing saturated fats with unsaturated fats like olive oil to lower “bad” LDL cholesterol levels and reduce the risk of cardiovascular diseases. In fact, a study reported in the Journal of the American College of Cardiology two years ago found that consuming more than half a tablespoon of olive oil could reduce the risk of cardiovascular diseases by 14%.
Furthermore, olive oil has also been found to help reduce inflammation and the risk of type 2 diabetes. Replacing other fats with this healthy option has been linked to an 8-34% reduced chance of dying from all causes, including neurodegenerative disease-related mortality and cancer-related mortality.
While the new study provides promising evidence, more research needs to be done to fully understand olive oil’s impact on brain health. Further studies are also needed to determine the optimal measurements of olive oil for maintaining good health. Nevertheless, the findings of this study add even more weight to the existing evidence that incorporating olive oil into one’s diet can have numerous health benefits.
So, next time you’re pouring oil into the pan, consider reaching for that bottle of olive oil – not just for its delicious flavor, but for the potential benefits it may have on your brain health.