Olive oil may reduce the risk of stroke, reveals study
A recent study published in the online version of the American journal Neurology, has revealed that older adults who consume large amounts of olive oil through use in cooking and dressings may stand a reduced risk of suffering a stroke.
The study in question looked into the effects of different levels of olive oil consumption in 7600 elderly adults.
The results of the study showed that those who consumed large amounts of olive oil generally were less affected by weight, cholesterol parameters and triglycerides, all of which are key factors in strokes. It was this group of adults who were also more likely exercise regularly as well as eating healthy foods such as fruit, vegetables and fish.
The researchers then adjusted the results to take into account the lowered risks, activity levels and diet and concluded that adults with a high intake of olive oil had a 41 per cent lower incidence rate of stroke when compared to those who did not use olive oil at all.
For full details of the study please visit the original Natural News article.
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