By Judy George
Source Medpagetoday
Higher olive oil intake was associated with a lower risk of dementia-related mortality, a prospective study of 90,000 healthcare professionals showed.
Eating at least 7 g of olive oil daily — about a half tablespoon — was tied to an adjusted 28% lower risk of dementia-related death (pooled hazard ratio [HR] 0.72, 95% CI 0.64-0.81) compared with never or rarely consuming olive oil (P for trend <0.001) over 28 years of follow-up, reported Anne-Julie Tessier, RD, PhD, of the Harvard T.H. Chan School of Public Health in Boston, and co-authors.
The relationship remained significant after adjusting for diet quality, including adherence to a Mediterranean diet, and after accounting for APOE4 gene status, the researchers reported in JAMA Network Openopens in a new tab or window.
Replacing 5 g (about 1 teaspoon) of margarine and mayonnaise with the equivalent amount of olive oil daily was associated with an 8-14% lower risk of dementia mortality, they noted. Substitutions for other vegetable oils or butter were not significant.
Read more https://www.medpagetoday.com/neurology/dementia/109986