Reduce the risk of stroke with olive oil

Olive oil

Senior citizens who use olive oil in cooking and salads are less likely to experience a stroke, according to new research.

In a study that followed the French senior citizens over the past five years, researchers found that those who regularly use olive oil, the odds of stroke decreased 41% compared to never use it.

The findings reported in the journal Neurology, suggests a relationship between olive oil and heart disease which may extend also to a stroke.

Olive oil is the main content of the Mediterranean diet. A number of clinical trials confirms that a diet that helps control the risk factors for heart disease, such as high blood pressure, abdominal obesity and increased risk of cholesterol / LDL.

Intake of high amounts of olive oil is also associated with a decreased risk of heart attacks and life expectancy is longer in survivors of cardiac arrest.

These latest findings support the general suggestion to replace the bad fats, like saturated fat and trans fat, with olive oil and unsaturated fat, according to experts not involved in the study.

"We must remember that these observational studies alone," said Dr.. Nikolaos Scarmeas, a neurologist at Columbia University Medical Center, New York who wrote an editorial published with the study.

The study found a correlation between people who consume olive oil and the risk of stroke, he said as reported by Reuters Health, but it can not be directly translated into the causes and effects.

The study, led by Cecilia Samieri involving 7625 adults aged 65 years and older to monitor diet and lifestyle. Participants who use olive oil is considered as a 'user-intensive'.

Monitored for 5 years after researchers found people who regularly use olive oil has 41 percent lower risk of stroke than people who never use olive oil.

Olive oil is known to contain unsaturated fats are better for the body and health. This oil has a distinctive aroma that comes from olives pressed by using a variety of ways.








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