Stroke, an outcome of poor vascular health, is the third leading cause of death in the United States, according to the American Heart Association.
Older adults who consume a diet rich in olive oil may reduce their risk of stroke by 41% compared to those who never consume it, according to a new study French researchers at National Institute of Health and Medical Research (INSERM). The findings suggest the protective benefits are strongest for individuals who regularly use olive oil for both cooking and as salad dressing.
Scientists examined and followed 7,625 people ages 65 and above who had no history of stroke. They categorized the participants according to their dietary olive oil consumption into “no use”, “moderate use” and “intensive use”. A moderate user was someone who used olive oil either with cooking or as salad dressing or with bread. An intensive user was someone who used olive oil for both cooking or as a dressing or with bread.
After a 5-year follow-up, 148 participants experienced a stroke. After considering diet, physical activity, body mass index and other risk factors for stroke, the study found those who regularly used olive oil for both cooking and as dressing had a 41% lower risk of stroke compared to those who never used olive oil in their diet.
“Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older,” said study author Cécilia Samieri, PhD, with the University of Bordeaux and the National Institute of Health and Medical Research (INSERM). “Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.”
“We can’t infer from our study which aspects of olive oil prevent stroke,” Samieri said. But “it may be a substitution effect.” Thus, eating fewer saturated fats improves the health of olive oil users. Prior research had documented olive oil’s anti-inflammatory benefit, she added.
Properties of the oil itself, including oleic acid or polyphenols, could also hold the secret to the oil’s protective effect, said Samieri, a post-doctoral faculty member in the university’s department of nutritional epidemiology. Polyphenols are antioxidant nutrients that reduce inflammation in the vascular system, according to the study. Oleic acid, a fatty acid, makes up 80 percent of olive oil.
