Higher olive oil intake associated with lower risk of dementia-related death: JAMA
Researchers have found that higher olive oil intake is associated with a significantly lower risk of dementia-related mortality. This study was published in the journal JAMA Network Open by Tessier and colleagues. According to a prospective study of over 90,000 healthcare professionals. Consuming at least 7 g of olive oil daily—about half a tablespoon—was linked to a 28% reduction in the risk of dementia-related death compared with individuals who never or rarely consumed olive oil over a 28-year follow-up period.
Dementia is a complex condition often characterized by gradual onset and slow progression, making it challenging to study dementia-related mortality. Olive oil, a key component of the Mediterranean diet, has been shown to have anti-inflammatory and neuroprotective properties due to its high content of monounsaturated fatty acids, vitamin E, and polyphenols. This study aimed to investigate the relationship between olive oil intake and dementia-related mortality.
The study analyzed data from 60,582 women in the Nurses' Health Study and 31,801 men in the Health Professionals Follow-up Study from 1990 to 2018. Participants were free of cardiovascular disease and cancer at baseline and reported their olive oil intake on food frequency questionnaires every four years. Scores on the Alternative Healthy Eating Index and alternative Mediterranean diet scale were used to assess overall diet quality.
The key findings of the study were as follows:
• Over the 28 years of follow-up, 4,751 dementia-related deaths occurred. Participants with higher olive oil intake had significantly lower dementia-related mortality.
• Consuming at least 7 g of olive oil daily was associated with an adjusted 28% lower risk of dementia-related death (HR 0.72, 95% CI 0.64-0.81).
• The relationship between olive oil intake and dementia-related death was significant for women (adjusted HR 0.67, 95% CI 0.59-0.77) but not men (HR 0.87, 95% CI 0.69-1.09).
• Replacing 5 g of margarine or mayonnaise with olive oil daily was associated with an 8-14% lower risk of dementia mortality.
• Substitutions for other vegetable oils or butter were not significant.
• The association remained consistent even after adjusting for the presence of an APOE4 allele (adjusted HR comparing high vs. low olive oil intake of 0.66, 95% CI 0.54-0.81; P for trend <0.001).
This study suggests that higher olive oil intake is associated with a lower risk of dementia-related mortality. Olive oil's potential benefits may be related to its positive effects on vascular health and anti-inflammatory properties. Further research may be needed to better understand the relationship between diet and dementia, but these findings support current dietary guidelines recommending olive oil consumption for overall health, including brain-related health.
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