French Study Shows Olive Oil Lowers Risk of Stroke

After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed. Compared to those who never used olive oil, those with intensive use had a 41% lower risk of stroke. Lower stroke risk also correlated with elevated levels of plasma oleic acid

"Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older," said first author Dr. Cécilia Samieri, a postdoctoral researcher at the University of Bordeaux. "Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it."

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University of Bordeaux