Olive oil may lower death risks including from Alzheimer’s disease

Adding olive oil to your diet could lower your risk of Alzheimer’s disease, cardiovascular disease and cancer, new research suggests.

The health benefits of olive oil have long been touted – olive oil is packed with healthy fats, nutrients and antioxidants – and it’s a vital ingredient of the Mediterranean diet. This new research, published in the peer-reviewed Journal of the American College of Cardiology, suggests the potential of including olive oil in your diet.

The study, led by researchers at the Harvard T.H. Chan School of Public Health, studied the health and diet of 60,582 women and 31,801 men in the U.S. from 1990 to 2018.

During the 28 years studied, those who said they consumed more than a half tablespoon of olive oil daily had 19% lower risk of all causes of death, as well as 19% lower risk of cardiovascular disease, compared to those who rarely or never had olive oil.

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Those who consumed olive oil daily also reduced their risk of death from neurodegenerative disorders, such as Alzheimer’s disease and Parkinson’s disease, by 29%. Researchers also found olive oil use was associated with a 17% lower death risk from cancer and 18% lower risk of death from respiratory disease.

Olive oil and Alzheimer’s disease

The association with lower risk of neurodegenerative diseases such as Alzheimer’s disease is “a novel finding,” said Dr. Susanna Larsson, an epidemiologist at Uppsala University in Sweden, in an accompanying editorial entitled “Can Small Amounts of Olive Oil Keep the Death Away?”

“Considering the lack of preventive strategies for Alzheimer’s disease and the high morbidity and mortality related to this disease, this finding, if confirmed, is of great public health importance,” Larsson said.

Researchers found that even a smaller amount of olive oil appeared to have a healthy effect. Having up to a teaspoon daily was associated with a 12% reduced risk of death from all causes, they found.

Substituting three-fourths of a tablespoon of olive oil daily for margarine, butter, mayonnaise, and dairy fat was associated with 8% to 34% lower risk of of all causes of death risk of mortality, research found. However, lower risks were not found when comparing olive oil to vegetable oils such as corn oil and canola oil. “This suggests that vegetable oils may provide the same health benefits as olive oil,” Larsson said.

Source: GANNETT Syndication Service

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