Wednesday, June 15, 2011

More Olive Oil, Lower Stroke Risk

I think it's safe to say that most people know that olive oil is good for their health. Some people mistakenly think it's the only oil that good for their health, but it is certainly one of the best dietary sources of monounsaturated healthy fats. The healthy fats found in olive oil not only help reduce inflammation within our bodies, among other age-defying health benefits, but new research suggests that consuming olive oil can possibly lower the risk of having a stroke.

The new, just-released report outlines that older adults who cook with olive oil more often and use it in their salads have a lower risk of suffering a stroke. In the adults who were studied, those who used olive oil more often were 41% less likely to have a stroke versus those who used no olive oil.

As olive oil is known to be good for the heart and whole cardiovascular system, protecting it's consumers from heart disease and heart attacks, it makes sense that its benefits can extend to stroke protection as well, as they are related to cardiovascular health. Olive oil has also shown to be beneficial in lowering LDL cholesterol, high blood pressure and abdominal obesity.

The researchers are not suggesting that we now pile on the olive oil at every chance we get. On the contrary, according to the lead researcher, "We can't infer from our study which aspects of olive oil prevent stroke", adding "it may be a substitution effect." Therefore, what this study tells us is that we should use olive oil instead of unhealthy or less healthy fats, yet still consume it in moderation. A couple of tablespoons a day are all it takes to reap the benefits.