A new study from Harvard scientists found that daily olive oil consumption is associated with a 28% lower risk of dementia-related death.
The researchers, who published their findings in the journal JAMA Network Open, observed more than 92,000 adults over the age of 28 who consumed at least 7 grams of olive oil, a little more than half a tablespoon, daily.
They found that this consumption was associated with a 28% lower risk of dementia-related death.
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A spoonful of olive oil a day may reduce the risk of death from dementia
What is dementia?
Dementia is a term used to describe different types of brain disorders that impair the ability to remember, think or make decisions.
The condition interferes with a person’s daily activities. Alzheimer’s disease is the most common type of dementia.
According to the study, one-third of older adults die with Alzheimer’s disease or another dementia.
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At the beginning of the study, research participants were on average 56 years old.
Researchers assessed participants’ diets every four years using a questionnaire and the Alternative Healthy Eating Index, which assigns ratings to foods and nutrients predictive of chronic disease.
The higher someone scores on this index, the better.
People with the APOE e4 gene, the biggest risk factor for Alzheimer’s disease, were much more likely to die from dementia.
However, even after considering this factor, the results for olive oil remained unchanged.
According to the researchers, the study reinforces dietary guidelines that recommend vegetable oils like olive oil and suggests that these recommendations not only support heart health, but also potentially brain health.
The authors, however, did not differentiate between different types of olive oil, which could affect the results of the study.
They said opting for olive oil, a natural product, instead of fats like margarine and commercial mayonnaise, is a safe choice and can reduce the risk of fatal dementia.
The study concluded that in North American adults, especially women, consuming more olive oil was associated with a lower risk of dementia-related mortality. This was independent of the quality of the diet.
The study, however, has limitations. The findings mainly involved healthcare professionals, so the conclusions may not apply to everyone.
The authors stated that they also did not differentiate between different types of olive oil, which could affect the results.
