(26-06-11) Olive Oil Use Associated with Lower Stroke Risk

Regular use of olive oil confers a lower risk for ischemic stroke, according to a French cohort study reported in Neurology.
Olive oil use was gauged by dietary recall at baseline in some 7600 subjects followed for a median of 5 years. All participants were aged 65 or older; a subgroup of 1200 underwent baseline measurement of plasma fatty acids.
Compared with nonusers, there was a 41% lower risk for stroke among intensive users of olive oil ? i.e., using the oil in dressings as well as for cooking. Similarly, plasma oleic acid levels among the tested subgroup roughly paralleled olive oil intake and an accompanying lower stroke risk.
Editorialists agree with the authors that oleic acid is only an indirect ? and as yet unvalidated ? measure of olive oil use.

Source: Neurology article (Free abstract)

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