In a large study of U.S. adults, higher olive oil intake was associated with a moderately lower risk of fatal dementia, irrespective of diet quality.
Dementia includes a range of conditions in which impairments in thinking or memory affect a person’s daily activities.
Alzheimer’s, a progressive and fatal disease affecting an estimated 5.7 million Americans, is the most common form of dementia.
“Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health, as well,” said Dr. Anne-Julie Tessier, a postdoctoral researcher at the Harvard T.H. Chan School of Public Health.
“Opting for olive oil, a natural product, instead of fats such as margarine and commercial mayonnaise is a safe choice and may reduce the risk of fatal dementia.”
Dr. Tessier and colleagues analyzed data from 60,582 women in the Nurses’ Health Study and 31,801 men in the Health Professionals’ Follow-Up Study.
The results indicated that people who consumed more than half a tablespoon of olive oil per day had a 28% lower risk of dying from dementia compared with those who never or rarely consumed olive oil.
In addition, replacing just one teaspoon of margarine and mayonnaise with the equivalent amount of olive oil per day was associated with an 8-14% lower risk of dying from dementia.
The findings suggest that people who regularly use olive oil instead of processed or animal fats tend to have healthier diets overall.
However, the relationship between olive oil and dementia mortality risk in this study was independent of overall diet quality.
This may suggest that olive oil has properties that are uniquely beneficial for brain health.
“Some antioxidant compounds in olive oil can cross the blood-brain barrier, potentially having a direct effect on the brain,” Dr. Tessier said.
“It is also possible that olive oil has an indirect effect on brain health by…
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