We have discovered a relationship between olive oil and risk of death by dementia, a point in favor of the Mediterranean diet

Someone could think that everything is already said, all investigated, on one of the fundamental axes of the Mediterranean diet, olive oil. Nothing is further from reality: research on this food continues and continues to reveal striking aspects of the liquid.

And as regards striking relationships, perhaps the palm is taken by the fact that they keep the consumption of this derivative of the olive and dementia.

28%. A study published a few months ago established existence of this relationship. Specifically, the analysis responsible for the analysis observed a 28% reduction in the risk of death associated with dementia between people who consumed at least Seven grams of olive oil per day, compared to those who did not consume this liquid or did it rarely.

Until now, some studies They had indicated us an inverse relationship between the Mediterranean diet and the cognitive deterioration associated with age. From there, establishing relationships between different aspects of these variables can help us better understand the link between Mediterranean diet and healthier aging.

Changing ingredients. In its analysis, the team also studied the effects of replacing different sources of fat. Through a substitution modeling, they estimated that replacing five grams of margarine or mayonnaise daily with an equivalent amount of olive oil could be related to a decrease in the risk of mortality associated with the dementia of between 8% and 14%. A similar analysis did not detect similar effects when these fats were replaced by other vegetable oils or butter.

92,383 participants. The study was conducted from the macro -conformation Nurses’ Health Study II and Health Professionals Follow-Upwhich allowed to obtain Information about 92,383 participants. These filled surveys on eating habits every four years over a 28 -year period.

The team divided these participants depending on their olive oil consumption: those who never consumed olive oil or did it less than once a month; who consumed up to 1.5 grams per day, who consumed between 4.6 and 7 grams per day; and a group for those who consumed more. The team extended its analysis over 18 years of the study and controlled aspects such as the general quality of the diet or the genetic predisposition to suffer from the disease.

The details of the study were published In an article In the magazine Jama Network Open.

What is happening? When establishing a causal relationship, it is always convenient to understand what mechanisms are operating behind this relationship between olive oil consumption and death risk associated with dementia.

“Olive oil is rich in monounsaturated fats and contains components with antioxidant activity that can play a protective role for the brain,” He explained to the environment UPI Anne-Julie Tessier, co-author of the study.

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