Cooking with Olive Oil May Lower Stroke Risk

admin - June 20, 2011

On June 24, 2010, we did a blog post mentioning how the Mediterranean diet, one rich in vegetables, fish, fruit, nuts, olive oil, whole grains, moderate wine consumption and lesser amounts of meat, is beneficial to heart and arteries. Now olive oil, a main ingredient in this diet, is back in the news as showing a link to lowering stroke risk.

As reported by Reuters Health: “In a study that followed older French adults for five years, researchers found that those who regularly used olive oil were 41 percent less likely to have a stroke than those who never used the oil.”

Furthermore, the article also mentions that other clinical trials have suggested that olive oil helps reduce the risk of heart disease by helping to:

• Control high blood pressure
• Control central obesity (belly fat)
• Control high LDL (bad cholesterol)
• Lower risk of heart attack

Plus, olive oil has been linked to the longevity of heart attack survivors.

Meanwhile, as far as the direct correlation between olive oil and stroke prevention, the article notes through a quote by Dr. Nikolaos Scarmeas of the Columbia University Medical Center in New York that, “We need to remember that this is an observational study,” meaning that diet and exercise as well as other variables could come into play. Hence, it cannot be proven without a shadow of a doubt that olive oil alone prevents stroke.

So, eat healthy, exercise regularly and get health screenings to aid in stroke prevention. And, join a community of other people who are proactive about their health, connect with Life Line on Facebook and/or Twitter today.

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