Olive oil can reduce stroke risk
According to recent research, using olive oil in cooking and salads can reduce the risk of stroke by up to 41 per cent.
Research carried out on almost 8,000 individuals found that those who cooked, dressed their salads and dipped their bread in olive oil were 41 per cent less likely to suffer from a stroke than those who never ate it.
The research was carried out at the National Institute of Health and Medical Research in Bordeaux and observed 7,625 individuals who were 65 and over and had never had a stroke.
Over the five year study period 148 of the participants suffered a stroke, 2.6 per cent who were non users of olive oil, 2 per cent who were moderate olive oil users and 1.5 per cent who were intensive users.
Lead researcher Cecilia Samieri, said: ‘Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.
‘A new set of dietary recommendations should be issued to prevent stroke in people aged 65 and older.’
Experts believe that the positive effect of the oil is down to the omega-6 fats which block the body’s response to inflammation caused by certain chronic conditions.
View the original Daily Mail article.
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