Quantcast

Olive oil could lower stroke risk: study

By Agence France-Presse
Wednesday, June 15, 2011 20:15 EDT
google plus icon
oliveoil0615
 
  • Print Friendly and PDF
  • Email this page

WASHINGTON — Older people who eat olive oil have a lower risk of stroke than those who do not, suggested a study of more than 7,000 French people that was published Wednesday in the United States.

Researchers at the National Institute of Health and Medical Research in Bordeaux, France followed 7,625 people age 65 and older from three cities — Bordeaux, Dijon and Montpellier — for a period of five years.

During that time, there were 148 strokes. The subjects were divided into groups according to their use of olive oil, ranging from people who did not use it at all to those who used it in dressing, cooking and on bread.

When researchers adjusted for factors such as body weight, physical activity and overall diet, they found that the so-called “intensive” olive oil users had a 41 percent lower risk of stroke compared to those who never ate olive 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 Cecilia Samieri.

“Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.”

The findings were published in Neurology, the medical journal of the American Academy of Neurology.

Agence France-Presse
Agence France-Presse
AFP journalists cover wars, conflicts, politics, science, health, the environment, technology, fashion, entertainment, the offbeat, sports and a whole lot more in text, photographs, video, graphics and online.
 
 
 
 
By commenting, you agree to our terms of service
and to abide by our commenting policy.
 
Google+