Older people who use olive oil in their cooking and on their salads may have a lower risk of suffering a stroke, researchers reported on Wednesday, June 15.
In a study that followed older French adults for five years, researchers found that those who regularly used olive oil were 41 per cent less likely to have a stroke than those who never used the oil. The findings, reported in the journal Neurology, hint that the well known connection between olive oil and heart disease might extend to stroke as well.
Olive oil is a key ingredient in the Mediterranean diet. Some clinical trials have suggested that the diet helps control risk factors for heart disease, like high blood pressure, abdominal obesity and elevated levels of “bad” LDL cholesterol. High olive oil intake is also linked to a lower risk of heart attack, and a longer lifespan among heart attack survivors.
Categories: Alternative Medicine, Health, Preventive Medicine