New Delhi: According to a new research, about one teaspoon of olive oil per day reduces the risk of death due to dementia by about 30 percent, especially in women.
Replacing five grams of mayonnaise and margarine ('vegetable') with the same amount of olive oil per day was found to reduce the risk of death due to dementia by 14 per cent and eight per cent respectively.
An international team of researchers, including Harvard University in the 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 dementia-related death. Dementia refers to the impaired ability to remember, think and make decisions, and thus affects daily activities and quality of life.
"Consuming at least 7 grams of olive oil per day reduced the risk of dementia-related death by 28 percent compared with never or rarely consuming olive oil," the authors wrote." They also found that the results remained good regardless of the quality of the diet.
"Beyond cardiovascular health, the findings extend current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health," the authors wrote in the study published in The Journal of the American Medica Association (JAMA) Network Open. Are."
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. The authors report that it also restores the functioning of the blood-brain barrier, which is known to falter in dementia and, thus, allows toxic molecules to pass through to the brain.Researchers said that following diets such as the Mediterranean, DASH and MIND, which includes consuming a tablespoon of olive oil along with green leafy vegetables, legumes and fish, improves brain structure and cognitive function.
This highlighted "the potential specific role of olive oil", as the team found that those with the highest olive oil intake 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 about five to nine times more likely to die from dementia. Alzheimer's disease is the most common form of dementia.
However, the results for olive oil consumption remained good even after taking this factor into account, the authors said.
Replacing five grams of mayonnaise and margarine ('vegetable') with the same amount of olive oil per day was found to reduce the risk of death due to dementia by 14 per cent and eight per cent respectively.
An international team of researchers, including Harvard University in the 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 dementia-related death. Dementia refers to the impaired ability to remember, think and make decisions, and thus affects daily activities and quality of life.
"Consuming at least 7 grams of olive oil per day reduced the risk of dementia-related death by 28 percent compared with never or rarely consuming olive oil," the authors wrote." They also found that the results remained good regardless of the quality of the diet.
"Beyond cardiovascular health, the findings extend current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health," the authors wrote in the study published in The Journal of the American Medica Association (JAMA) Network Open. Are."
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. The authors report that it also restores the functioning of the blood-brain barrier, which is known to falter in dementia and, thus, allows toxic molecules to pass through to the brain.Researchers said that following diets such as the Mediterranean, DASH and MIND, which includes consuming a tablespoon of olive oil along with green leafy vegetables, legumes and fish, improves brain structure and cognitive function.
This highlighted "the potential specific role of olive oil", as the team found that those with the highest olive oil intake 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 about five to nine times more likely to die from dementia. Alzheimer's disease is the most common form of dementia.
However, the results for olive oil consumption remained good even after taking this factor into account, the authors said.
