French researchers recently found that individuals who regularly consume olive oil may have a 41 percent reduced risk of experiencing a stroke.
Scientists from University of Bordeaux and the National Institute of Health and Medical Research in Bordeaux collected the health and nutrition data of 7,625 individuals who had not had a stroke.
After five years, the researchers reviewed the information and found that 148 participants had experienced a stroke. They adjusted the data to rule out body mass index, physical activity, overall diet and other cardiovascular risk factors, and found that those who consumed the most olive oil had a 41 percent lower rate of stroke, compared to individuals who never consumed the healthy fat.
“Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older,” said study author Cecilia Samieri, Ph.D.
Authors of the study noted that olive oil consumption is also associated with a lower chance of developing diabetes, high blood pressure, high cholesterol and obesity.