Olive Oil Consumption and Reduced Risk of Dementia Mortality
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Olive Oil Consumption and Reduced Risk of Dementia Mortality
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This research investigates the link between olive oil consumption and dementia-related death. The study followed a large cohort of US adults for nearly three decades, assessing olive oil intake and diet quality.
Results indicated that higher olive oil consumption, particularly more than 7 g/d, was associated with a significantly lower risk of dementia-related mortality, even when considering overall diet quality. Furthermore, substituting margarine and mayonnaise with olive oil showed a reduced risk.
These findings suggest incorporating olive oil into the diet could be a valuable strategy for reducing dementia mortality risk, especially for women. The researchers highlight that olive oil may exert neuroprotective effects, potentially improving vascular health and reducing inflammation in the brain.