Researchers have found that older people who use olive oil in their cooking and on their salads may have a lower risk of suffering a stroke.
The study, reported in the journal Neurology, followed older French adults for five years and found that those using olive oil were 41 percent less likely to have a stroke than those who never used the oil.
“Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older,” said study author Cécilia Samieri, PhD, with the University of Bordeaux and the National Institute of Health and Medical Research in Bordeaux, France. “Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.”
Olive oil has been associated with potentially protective effects against many cardiovascular risk factors, such as diabetes, high blood pressure, high cholesterol and obesity.
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