On this blog, we’ve chronicled a litany of health benefits from consumption of olive oil ranging from a reduced incidence of type 2 diabetes to reduced incidence of heart disease, and this new finding is every bit as big a deal: New study finds that olive oil may protect against strokes.
Pour some more of that EVOO on your plate — a new French study finds that eating more olive oil could be linked with lower stroke risk in older people. The results of the study by the University of Bordeaux and the National Institute of Health and Medical Research were published in the online issue of Neurology, the journal of the American Academy of Neurology.Medical records of 7,625 people 65 and older who lived in three French cities were examined by researchers to determine how their olive oil consumption affected their chances of having a stroke. The participants had no history of stroke at the beginning of the study. In this study, participants were surveyed about how much olive oil they consumed: About 23 percent used none, 40 percent were moderate users (cooking with it or using it as a dressing or with bread) and about 37 percent were intensive users (using it in cooking and as a dressing or with bread).
In an average 5.25 years of follow-up, 148 strokes occurred. Those who were intensive users had a 41 percent lower stroke risk compared to those who never used olive oil. Researchers arrived at that number after adjusting for such factors as body mass index, other stroke risk factors, diet and physical activity. The results were statistically significant for ischemic stroke (caused by blockage of an artery to the brain) but not hemorrhagic stroke (caused by the rupture of a blood vessel).
Studies continually conclude that extra virgin olive oil is one of the absolute best substances you can put in your body if you want to live a long, healthy life.