High olive oil consumption has a protective role

A protective role for high olive oil consumption on the risk of stroke in older subjects has been suggested by a study published online on 15^th June, 2011 in Neurology 2011;77:1–1

Sameiri C from From the Research Center INSERM, U897, Department of Nutritional Epidemiology, France determined whether high olive oil consumption, and high plasma oleic acid (as an indirect biological marker of olive oil intake), are associated with lower incidence of stroke in older subjects. They enrolled participants from the Three-City Study with no history of stroke at baseline.

They found that in the main sample, 148 incident strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed (p for trend = 0.02). Compared to those who never used olive oil, those with intensive use had a 41% lower risk of stroke. It was also seen that higher plasma oleic acid was associated with lower stroke incidence. Compared to those in the first tertile, participants in the third tertile of plasma oleic acid had a 73% reduction of stroke risk.

The authors concluded that in the present population-based study, intensive olive oil use was prospectively associated with a lower stroke risk after controlling for numerous confounding factors, including lifestyle and nutritional factors, main stroke risk factors, and blood lipids.