"Consuming copious amounts of olive oil may dramatically reduce stroke risk for older adults, according to a population-based study.
Heavy use in cooking and dressings was associated with a 41% lower stroke incidence compared with never using olive oil, Cécilia Samieri of the Université Bordeaux in France and colleagues found.
The top one-third on intake by serum measures had a 73 percent lower stroke risk than those in the bottom third among older adults living in three cities in France.
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Because these results controlled for other dietary and stroke risk factors, olive oil may be considered "a major protective component" of the Mediterranean diet for stroke, the group suggested in the Aug. 2 issue of Neurology."