French Study Shows Olive Oil Lowers Risk of Stroke

A team of French researchers has found that individuals maintaining a diet rich in olive oil had fewer incidences of stroke than did individuals who did not consume olive oil.

Investigators at the University of Bordeaux (France) examined the association between olive oil consumption or plasma oleic acid levels and incidence of stroke in data accumulated from a group of 7,625 people ages 65 and older from three cities in France: Bordeaux, Dijon, and Montpellier.

They reported in the June 15, 2011, online edition of the journal Neurology that over the period of the study 148 strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed. Compared to those who never used olive oil, those with intensive use had a 41% lower risk of stroke. Lower stroke risk also correlated with elevated levels of plasma oleic acid

"Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older," said first author Dr. Cécilia Samieri, a postdoctoral researcher at the University of Bordeaux. "Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it."

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