A recent study has suggested that olive oil can be an effective way to reduce the chance of stroke in people aged 65 and over. French researchers spent five years studying over seven thousand people aged sixty five and over.
They discovered that people who consumed large amounts of olive oil as part of their diet were less likely to fall victim of a stroke than those people who never use it
The researcher team has suggested that, based on their study, older people ought to encouraged to increase the amount of olive oil in their diet. The lead author of the study, Dr. Cecilia Samieri, from the University of Bordeaux, believes that olive oil would be an easy and relatively cheap way to help prevent stroke which is so prevalent in older people.
The researchers found that, once other variables such as exercise, weight and diet were taken into consideration, the risk of stroke was 40% lower in people who used olive oil on a regular basis, compared to those who didn’t.
The possible health benefits of olive oil and other similar liquids such as good quality argan oil have been acknowledged for many years. It is thought that it may help protect against problems such as heart disease, high blood pressure and high colesteral
A spokesman for the Stroke Association welcomed the findings but stressed that the risk of stroke will only be reduced if olive oil is consumed instead of other cooking fats, as part of a healthy, well balanced diet which is low in salt and saturated fat.
The Stroke Association were also keen to point out the much more scientific research is required to measure how effective olive oil is at preventing against stroke.