Study: Olive oil helps prevent strokes

French study: People who use

olive oil in cooking reduce

risk of strokes

French researchers followed around 7,000 people aged 65 and over living in three French cities, for at least five years, they found those who used a lot of olive oil in cooking or as a dressing or dip had a lower risk of stroke than those who never used it, according to findings published in the journal Neurology.

Extra virgin olive oil is preferred

The researchers, from the University of Bordeaux, studied the medical records of 7,625 people aged 65 and older living in Bordeaux, Dijon and Montpelier. They were asked whether they used olive oil in cooking, on salads or with bread intensively, moderately or never. Most used extra virgin olive oil, which is common in France.

After around five years, 148 of the men and women had had a stroke. The study found the stroke risk was 41% lower in those who regularly used olive oil compared with those who abstained, once other factors such as diet, exercise and weight were taken into account.

Commenting on the study, published in Neurology, Sharlin Ahmed of the Stroke Association, said: “Olive oil has long been known to have potential health benefits.

“It is believed that it could protect against conditions such as high cholesterol, high blood pressure and heart disease and so it’s promising to see that it could have a similar protective function against stroke.

“However, it’s important to note that a person’s risk of stroke would only be reduced through consuming olive oil as an alternative to other cooking fats and as part of a healthy balanced diet that is low in saturated fat and salt.

“This is also a study based on responses from the public and not a clinical trial. A lot more research therefore needs to be carried out to scientifically test the effectiveness of olive oil as an ingredient that can protect against stroke.”

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