How Olive Oil Could Reduce Your Chance of a Stroke
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How Olive Oil Could Reduce Your Chance of a Stroke

Cebu : Philippines | Jan 09, 2012 at 7:11 PM PST
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Scrumptious Fettuccini with baby bellas and Cashew Creme

Skooter reporting 01/10/12

Over the past few years, olive oil has reaped a lot of positive push. It has been hyped as a way to ward off Alzheimer's and cancer. The healthy oil has also been mixed up in the prevention of heart disease. Last week a new study was released showing how remarkable olive oil is at shielding your heart. In a French study that monitored older adults for five years, investigators found that those who oftenly used olive oil were 41% less likely to have a stroke compared to those who never used the oil.

As an alternative cure for avoiding stroke, it would be difficult to find a better contender than olive oil. Olive oil is an important component in the "Mediterranean diet" and some clinical trials have recommended that the diet helps control risk factors for heart disease, such as high blood pressure, abdominal obesity, and elevated levels of "bad" LDL cholesterol.

High intake of olive oil is also associated to a reduce threat of heart attack, and a longer existence among heart attack survivors. These latest results shore up the general health recommendation that people put away unhealthy dietary fats namely, some saturated fats and "trans" fats with olive oil and other unsaturated fats. But the study team emphasized that the study does not confirm that olive oil, per se, helps prevent strokes. The researchers reveal that people who use a lot of olive oil may be very distinctive from people who don't. It is quite likely that olive oil users may, for example, have higher incomes, eat better, or exercise more regularly than people who never make use of the oil.

The current study involved 7,625 French adults age 65 and older who give details on their diets and other lifestyle factors. People who confessed they used olive oil for both cooking and as a salad dressing were being tagged "intensive users." Over the next five to six years, those intensive users experienced strokes at a rate of 0.3% annually. Now compare that to just over 0.5% among non-users, and 0.4% among moderate users. When the study team factored in other variables, olive oil use came out even to a 41% reduction in the probability of stroke.

The team investigated deeper. They took blood samples from another 1,245 older adults, evaluating their levels of oleic acid. Oleic acid is a monounsaturated fat that is responsible for most of the fatty acids in olive oil. The one-third of study subjects with the highest oleic acid levels was a surprising 73% less probable to suffer a stroke than the one-third with the lowest levels!

The researchers advised that people should prefer olive oil and other unsaturated fats over saturated fats that are usually found in meat and dairy, and trans fats that are often found in some processed foods, like crackers, cookies and chips.

One cautionary note: no single food can be responsible for a significant health benefit. You have to eat plenty of fresh produce, exercise regularly, and stay emotionally healthy, too.

www.doctorshealthpress.com

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skooter is based in Cebu, Central Visayas, Philippines, and is an Anchor on Allvoices.
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