Experts have found that using olive oil to cook with and as a salad dressing may cut the risk of stroke in individuals, according to research published in Neurology, the official publication of the American Academy of Neurology.
Researchers have found that senior citizens who use this oil have a 41 percent lower risk of having a stroke than those who do not use the healthy monosaturated fat, possibly lowering their life insurance premiums.
“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,” said study author Cecilia Samieri, PhD, with the University of Bordeaux and the National Institute of Health and Medical Research in Bordeaux, France.
During the study, researchers analyzed 7,625 people who were over the age of 65. They were then broken down by the amount of olive oil they used and followed around for five years. There were 148 strokes suffered while the participants were being monitored.
Some experts have said that it is too early to recommend using olive oil to reduce the risk of stroke, believing that the study should be confirmed by a randomized controlled trial.