Stroke is more common in older people, however a new study published in Neurology reports that consuming high levels of olive oil may help prevent a stroke by over 40 percent. The researchers also found that those with the highest levels of plasma oleic acid – a monounsaturated omega-9 fatty acid found at high levels in olive oil – had a 73 per cent reduction in the risk of stroke.

The study followed 7,625 people aged 65 and older with no history of stroke from three cities in France. The participants were categorized by olive oil consumption into one of three groups: ‘no use’, ‘moderate use’ such as using olive oil in cooking or as dressing or with bread, and ‘intensive use’, which included using olive oil for both cooking and as dressing or with bread.

After adjusting their findings for diet, physical activity, body mass index and other risk factors for stroke, the researchers found that those who regularly used olive oil for both cooking and as dressing had a 41 percent lower risk of stroke compared to those who never used olive oil in their diet. And, those with the highest plasma levels of oleic acid had a 73 percent reduction of stroke risk.

“Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older,” said the study author Dr Cécilia Samieri, of University of Bordeaux and the National Institute of Health and Medical Research (INSERM) in Bordeaux, France.  

Dr Sharlin Ahmed of the Stroke Association said, “Olive oil has long been known to have potential health benefits.  However, it's important to note that a person's risk of stroke would only be reduced through consuming olive oil as an alternative to other cooking fats and as part of a healthy balanced diet that is low in saturated fat and salt.”

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