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Can olive oil lower my risk of stroke?

Audrey K. Chun, MD
Geriatric Medicine
Using olive oil for cooking, in salad dressing or with bread may lower your risk of stroke, according to a study of 7,625 people ages 65 and older, published in "Neurology." Participants were categorized according to their dietary olive oil consumption into "no use," "moderate use" and "intensive use." A moderate user was someone who used olive oil with cooking, as salad dressing or with bread, while an intensive user was someone who used olive oil for both cooking, as a dressing or with bread. After just over five years of follow-up there were 148 strokes. Intensive users of olive oil had a 41% lower risk of stroke compared with never-users. Studies like this one have shown that consuming olive oil also may protect against diabetes, high cholesterol, high blood pressure, obesity and other cardiovascular risk factors; however, clinical trials are needed to confirm the data before we can rely on them as a basis for changing dietary advice.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.