One teaspoon of olive oil consumption may reduce risk of dementia-related death, Harvard study suggests | Health

According to new research, about a teaspoon of olive oil a day is linked to a reduction in the risk of death from dementia by about 30 percent, especially in women.

Replacing five grams of mayonnaise and margarine (‘vanaspati’) daily with olive oil in equal amounts was found to be associated with a 14 percent and eight percent lower risk of death from dementia, respectively.

An international team of researchers, including those from Harvard University, US, observed more than 92,000 adults in the US for 28 years to study the effects of olive oil intake on the risk of related death. with dementia. Dementia refers to an impaired ability to remember, think and make decisions and therefore affects daily activities and quality of life.

“Consuming at least 7 grams per day of olive oil was associated with a 28 percent lower risk of dementia-related death compared with never or rarely consuming olive oil,” the authors wrote. They also found that results remained good regardless of diet quality.

“Beyond heart health, the findings expand current dietary recommendations of choosing olive oil and other vegetable oils for cognition-related health,” the authors wrote in the study published in The Journal of the American Medical Association ( JAMA) Network Open.

Researchers said regular consumption of olive oil may reduce the risk of death from dementia by improving heart health.

Previous studies have shown that compounds in olive oil, especially extra virgin olive oil, can reduce inflammation and oxidative stress. It also restores the functioning of the blood-brain barrier, which is known to fail in dementia and therefore allows the crossing of molecules toxic to the brain, the authors explained.

Following diets, such as the Mediterranean, DASH and MIND, all of which include a teaspoon of olive oil, along with leafy green vegetables, legumes, nuts and fish, have been shown to improve brain structure and cognitive function, the researchers said. researchers. .

This highlighted a “potentially specific role for olive oil”, as the team found that the highest intake of olive oil had the lowest risk of dementia-related death.

Participants with the APOE e4 gene, the most common genetic risk factor for developing Alzheimer’s disease, were found to be five to nine times more likely to die from dementia. Alzheimer’s disease is the most common form of dementia.

However, the results regarding olive oil consumption remained good even after taking this factor into account, the authors said.

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