According to recent research in France, people who regularly consume olive oil in their diet are significantly less likely to suffer a stroke than those who do not.
This conclusion was reached after research efforts that lasted five years, during which 7,625 individuals over 65 years recorded their eating habits.
This 5-year examination of people’s diets found that those who regularly consumed olive annual stroke occurrence rate was 0.3%. The corresponding rate was 0.5% for those who did not use olive oil and 0.4% for those who consumed moderately. These figures translate to a lower risk of stroke by 41%.
The survey was conducted by the Institut National de la Santé et de la Recherche Médicale (INSERM) and revealed that the benefits of olive oil consumption, which was already documented in protecting the heart from heart attacks, extend to the brain.
The experts note also that people who use olive oil in their diet usually take greater care of their diets and play sports more frequently compared to those who consume other oils (saturated and trans fats).