According to a recent study by scientists at Harvard University, consuming one tablespoon of olive oil daily may reduce the risk of death from dementia-related diseases (with Alzheimer’s being the most common).
The study, with results recently published in the JAMA Network in May, shows that among more than 92,000 adults participating in a 28-year assessment, those who consumed at least 7g (more than half a tablespoon) of olive oil each day had a 28% lower risk of dying from dementia-related conditions compared to those who rarely or never used olive oil.
Olive oil has many positive effects on the body, especially mental health. (Source: CNN).
Co-author Anne-Julie Tessier, a nutrition research collaborator at the Harvard T.H. Chan School of Public Health, stated: “Our study reinforces dietary guidelines by encouraging the use of plant oils like olive oil. The research indicates that this oil not only supports cardiovascular health but also has the potential to enhance brain health. Using olive oil, a natural product, instead of fats like margarine or mayonnaise, is a very safe choice and may reduce the risk of fatal dementia.”
At the time the study was conducted, the average age of the volunteers was 56. The group included nearly 60,600 women who were also participating in another health study that ran from 1990 to 2018. For men, the study involved 32,000 men also participating in a health research program during the same period.
The authors of the new study assessed the volunteers’ diets every four years using questionnaires and the Alternative Healthy Eating Index (AHEI). AHEI is a specialized index used to evaluate food and dietary patterns, focusing on reducing the risk of chronic diseases, developed by Harvard University. The higher the score on this index, the better the diet.
According to the research, replacing 5g (1/2 teaspoon) of margarine or mayonnaise consumed daily with olive oil could reduce the risk of death from memory decline by 8 to 14%. Additionally, the authors noted that using other vegetable oils or butters to replace olive oil would not have a significant effect.
Notably, volunteers with the APOE e4 gene (the gene associated with the highest known genetic risk of Alzheimer’s disease) had a 5 to 9 times higher risk of dying from memory decline compared to those without this gene. However, the findings related to olive oil remained consistent even after the researchers accounted for this genetic factor.
Tessier mentioned that the potential benefits of olive oil for brain health may be due to the antioxidants found in olives. These compounds may directly or indirectly influence brain health.
Olive oil is recognized for its ability to support cardiovascular health, enhance brain function, improve joint health, and provide many other benefits. In addition to cooking with olive oil, you can also use it to make salad dressings, vinaigrettes, mayonnaise, pesto, or as a dip for bread.
However, scientists point out that while consuming healthy foods like olive oil is important, how we eat also plays a crucial role in influencing brain function. For example, maintaining conversations and social connections around meals can have positive short-term effects on mental health. Over the long term, these activities benefit cognitive function, especially as we age and cognitive abilities gradually decline.
