May 7, 2024 – It's wealthy and fruity, makes an important salad dressing, and, recent research suggests, could potentially lower your risk of dying from dementia-related causes.
The advantages of eating loads of olive oil come whatever the overall quality of your eating regimen, the study of greater than 92,000 people found. Results showed that consuming not less than 7 grams of olive oil a day – about half a tablespoon – was related to a 28% lower risk of dementia-related death.
Replacing a teaspoon of margarine and mayonnaise with the equivalent amount of olive oil was related to an 8 to 14 percent lower risk of dementia-related death.
“Choosing olive oil, a natural product, over more processed fats like margarine and mayonnaise is a safe choice and may reduce the risk of fatal dementia,” said lead researcher Dr. Anne-Julie Tessier, a registered dietitian and research associate within the Department of Nutrition at Harvard's TH Chan School of Public Health.
However, she added that further studies are needed to verify the link.
The study was published online on Monday in JAMA network opened.
A spoon of olive oil
A growing Evidence has found a link between the Mediterranean eating regimen and higher cognitive function and a lower risk of Cardiovascular diseases). However, the association with mortality from dementia was unknown.
The researchers examined data from over 92,000 participants who were freed from heart problems and cancer in the beginning of the study.
The researchers also examined the association between eating regimen quality and olive oil consumption with the danger of dementia-related death. And they estimated the difference in risk of dementia-related death when other dietary fats were replaced with an equivalent amount of olive oil.
During the 28-year statement period, there have been 4,751 dementia-related deaths. People with two copies of a known risk factor for Alzheimer's were five to nine times more more likely to die from dementia.
No reference to the standard of nutrition
“Typically, people who use olive oil for cooking or as a dressing have a better overall diet. Interestingly, however, we found that the association between more olive oil and a lower risk of dementia-related death was independent of this factor,” Tessier said.
Replacing 5 grams of margarine and mayonnaise per day with the identical amount of olive oil was related to an 8 to 14 percent lower risk of dementia mortality. Replacing with other vegetable oils or butter was not significant.
“Some antioxidants in olive oil can cross the blood-brain barrier and may have a direct effect on the brain,” Tessier said. “It is also possible that olive oil may have an indirect effect on brain health by promoting cardiovascular health.”
The authors identified several potential limitations of their study. For example, higher olive oil consumption could mean that an individual already eats a healthier eating regimen and has the next socioeconomic status. However, the outcomes remained consistent even after accounting for these aspects, they said.
The population studied consisted exclusively of health professionals and was predominantly white of non-Hispanic origin, which can limit the applicability of the outcomes.
Causality vs. Connection
Commenting on the outcomes, Rebecca M. Edelmayer, PhD, senior director of scientific engagement on the Alzheimer's Association, cautioned that the study was designed to indicate an association, not that olive oil directly results in a lower risk of dementia-related death.
In addition, people within the group with the very best olive oil consumption also had a greater eating regimen, drank more alcohol, were more physically lively and smoked less, Edelmayer said.
“All of these factors can influence the risk of cognitive decline and dementia, either independently of or in addition to olive oil consumption,” says Edelmayer, who was not involved within the study.