sReplacing margarine with olive oil can help reduce the risk of death from dementia. This is the main conclusion of a paper recently published in JAMA Network Open. This simple food swap was associated with an eight to 14% lower risk of mortality.
Scientists analyzed data from more than 92,000 participants in the Nurses Health Study and the Health Professionals Follow-Up Study and assessed olive oil intake every four years using a food frequency questionnaire.
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The researchers also evaluated the relationship between diet quality and olive oil consumption with the risk of dementia-related death. In total, 4,751 deaths related to cases of dementia were recorded during the study’s follow-up period, which lasted 28 years.
The researchers found that, compared with no or little olive oil intake, consuming more than seven grams (g) of olive oil per day was associated with a 28% lower risk of dementia-related mortality. However, every five g increase in olive oil consumption had an inverse association with dementia-related death in women, but this was not the case in men.
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This is not the first time that olive oil consumption has been linked to a lower risk of death from dementia. There are several theories, but the most common is that some antioxidant compounds in olive oil can cross the blood-brain barrier, having a direct effect on the brain.
Remember that dementia is a generic term used to designate a set of diseases that are characterized by cognitive changes that may be associated with memory loss, language changes and disorientation in time or space. For the majority there is no treatment. However, it has been proven that around 40% of dementias, such as Alzheimer’s (the most common form of dementia), can be prevented or delayed.
The World Health Organization estimates that there are 47.5 million people with dementia worldwide, a number that could reach 75.6 million in 2030 and almost triple in 2050, to 135.5 million.
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