Olive Oil Linked to Reduced Stroke Risk - HealthFolk Friday Spotlight

More Olive Oil in Your Diet May Help Lower Risk of Stroke

By Denise Mann, WebMD Health News

 

Reviewed by Louise Chang, MD

June 15, 2011 -- Cooking with heart-healthy olive oil and using it for salad dressing may cut stroke risk, according to new research published online in Neurology.

In the new study, seniors who regularly used this healthy monounsaturated fat had a 41% lower risk of stroke compared to their counterparts who never used olive oil.

“This is the first study to suggest that greater consumption of olive oil may lower risk of stroke in older subjects, independently of other beneficial foods found in the Mediterranean diet,” study author Cecilia Samieri, PhD, with the University of Bordeaux and the National Institute of Health and Medical Research in Bordeaux, France, says in an email.

So what exactly is it about olive oil that may lower stroke risk?...READ THE ENTIRE ARTICLE









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