More on the Mediterranean diet shows that olive oil is the key component associated with less stroke risk in seniors, a French study found.
The Mediterranean diet has already been linked to better cardiovascular effects, so researchers poured it on to assess its link to stroke. A study of people 65 and older in the French cities of Bordeaux, Dijon and Montpellier divided 7,625 residents into three categories of olive oil consumption: no use, moderate use for cooking or dressing, or intensive use for both cooking and dressing. Researchers used plasma oleic acid as an indirect biological marker of oleic acid intake from olive oil. (They acknowledged that it could also stem from use of butter and goose or duck fat.) Results appeared in the Aug. 2 issue of Neurology.
In the study, Read more »
*This blog post was originally published at ACP Internist*