The Oil Reduces The Risk of Stroke

Researchers at the National Institute of Health and Medical Research and the University of Bordeaux, led by Cecilia Samieri, which published the study in the journal «Neurology» American Academy of Neurology, according to news agencies Reuters and French, studied in three cities (Bordeaux , Dijon, Montpellier) for a period of five years, about 7,600 people aged over 65 years, of which 148 suffered a stroke at this time.

Participants were divided into three groups depending on how much oil consumed (none, moderate, much). It was found that those who belonged to the category that made the most “intensive” consumption of olive oil (both salads and cooking) had 41% less chances of stroke, compared with those who ate no oil.

“Our research shows that there must be new recommendations for daily diet to prevent strokes in people over 65 years. The brain is so often the elderly and olive oil is a cheap and easy way to avoid them, “said Ms. Samieri.

Previous studies have linked the olive oil with a lower risk for heart attack, diabetes, high blood pressure, high “bad” cholesterol, obesity and others.

In an accompanying commentary in the same journal, the Greek origin tholepin Nicholas, professor of neurology at the Medical Center, University of Kolymbia and member of the American Academy of Neurology states that it is not yet clear what specific components of oil cause the protective effect, while states that Olive oil also has indirect benefits, as do most delicious healthy foods. Notes, however, that only new future clinical trials can increase confidence in new discoveries and lead to possible new preventive medical recommendations to prevent stroke.