Researchers at INSERM in Bordeaux, France, studied whether high olive oil consumption, and high oleic acid blood levels (an indirect biological marker of olive oil), are associated with a lower incidence of stroke in older people.

First, the details.

• 7,625 people with no history of stroke were followed.
• The authors looked for an association between olive oil consumption or oleic acid blood levels and the incidence of stroke for about 5 years.
  • Oleic acid comprises 55% to 80% of olive oil.
    

And, the results.

• There was a significantly lower incidence of stroke in those with higher olive oil use after adjusting for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke.
  • Compared to those who never used olive oil, those with intensive use had a significant 41% lower risk of stroke.
• After adjusting for confounding factors, higher oleic acid blood levels were significantly associated with lower stroke incidence.
  • Compared with the lowest blood levels of oleic acid, those with the highest levels had a significant 73% reduction of stroke risk.

The bottom line?

The authors concluded, “These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects.”

These results support the recommendation that a prudent or traditional Mediterranean dietary pattern, which incorporates olive oil may prevent stroke.

6/16/11 20:37 JR