Olive oil consumption may play a key role in enhancing brain health and reducing the risk of mortality from dementia-related causes, as indicated by an NIA-sponsored study. Published in JAMA Network Open, this research asserts that the advantages of olive oil may stand irrespective of the general quality of the diet. While the Mediterranean diet, characterized primarily by the usage of olive oil, has been previously associated with decelerating cognitive decline, the specific correlation between olive oil consumption and dementia-related deaths has not been extensively explored until now.
Addressing this research shortfall, a team led by scientists from Harvard delved into valuable data from the Nurses’ Health Study and the Health Professionals Follow-Up Study, two expansive, ongoing investigations into the health and habits of American adults. Participants’ lifestyles and medical histories were periodically assessed biennially via detailed questionnaires. Starting from 1990 and at subsequent four-year intervals, the researchers closely tracked individuals’ olive oil consumption patterns, examining their use in cooking and diet.
In the recent study under consideration, data from a subgroup of 92,383 individuals tracked for 28 years was meticulously examined. This cohort comprised 60,582 women (65.6%) and 31,801 men (34.4%). The assessment categorized participants based on their olive oil consumption frequency into various cohorts: those who never used it or did so less than once a month (serving as the reference group); those who consumed a minimal amount, translating to more than zero but less than or equal to 4.5 grams daily; those whose intake ranged from over 4.5 grams to less than or equal to 7 grams daily; and those exceeding 7 grams daily.
Over an 18-year period, the team charted the olive oil consumption patterns of participants. The analysis revealed a trend: individuals with higher olive oil intake had a diminished risk of mortality from dementia. Replacing traditional fats like margarine and mayonnaise with olive oil corresponded with reduced dementia-related death risks across diverse dietary backgrounds.
Detailed scrutiny of the data uncovered a clear pattern. Participants indulging in the most olive oil, exceeding 7 grams daily, experienced a 28% reduction in the risk of dementia-related mortality compared to those who barely or never used olive oil. Out of 37,649 total documented deaths within the study’s breadth, there were 4,571 cases of death attributed to dementia. Notably, these findings retained their validity even after adjustments for APOE ε4—a known genetic risk factor for Alzheimer’s disease.