An oil to strike stroke

Traditional Mediterranean diet (MedDiet) emphasizes abundance of food from plant sources (fresh vegetables, fruits, breads, potatoes, cereals and whole grains, nuts, beans and seeds, minimally processed foods) with olive oil as the primary source of fat instead of other undesirable fats, plus dairy products, fish, poultry and wine (men 7oz, women 3½ oz) in low to moderate amounts. Olive oil is rich in monounsaturated fats (MUFA), and can reduce LDL cholesterol. Phenolic compounds in olive oil may favorably affect cardiovascular risk factors, such as lipid profile, blood pressure, endothelial dysfunction, oxidative stress and antithrombotic profiles through their antioxidant and anti-inflammatory properties. Dietary MUFA may be protective against age-related cognitive decline and Alzheimer’s disease, while promoting healthier aging and increased longevity. A study involving 7,625 people >65 years, with no history of stroke was carried out in France. Olive oil consumption was categorized as “no use,” “moderate use” (cooking or as dressing or with bread), and “intensive use,” (both cooking and as dressing or with bread). There were 148 strokes after about 5 years, and after excluding other risk factors, it was concluded that regular usage of olive oil (both cooking and as dressing) had a 41% lower risk of stroke compared to those who never used (1.5% vs. 2.6%).