Olive Oil Reduces Risk of Dementia and Alzheimer’s

Consuming at least seven grams per day of olive oil, equivalent to half a tablespoon, reduces the risk of developing dementia by 28%, according to research from Harvard University analyzing data from over 150,000 individuals in the United States.

The findings, published in the journal JAMA Network Open, echo previous studies in Mediterranean countries, which linked higher olive oil consumption with a lower risk of Alzheimer’s disease.

Dr. Ramon Estruch, a researcher at the Clínic Hospital in Barcelona and scientific director of the Mediterranean Diet Foundation, notes that the polyphenols in olive oil improve mental function and reduce the risk of stroke.

The study, co-led by Catalan researcher Marta Guasch-Ferré, examined data from 90,000 female nurses and 60,000 male health professionals between 1990 and 2018. Participants, aged around 56 in 1990, completed health and lifestyle questionnaires every four years, including detailed dietary assessments.

Divided into four groups based on olive oil consumption levels—high, medium, low, and none—the study observed 4,751 dementia-related deaths during the 28-year follow-up period.

Results indicated a significant inverse relationship between olive oil consumption and dementia risk, with a 12% decrease in risk for low consumers, 16% for moderate, and 28% for high consumers compared to non-consumers.

Polyphenols in olive oil can reduce inflammation and oxidative stress in the brain and enhance cardiovascular health, contributing to the prevention of cognitive decline and diseases like Alzheimer’s.

Source: https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362