Olive Oil may Reduce Risk for Ischemic Stroke

Olive oil use was estimated by dietary recall in some 7600 French subjects 65 years or older who were followed for 5 years. When compared with non-users of olive oil, there was a 41% lower risk for ischemic stroke among the users, although this difference was barely significant (p=0.03). These results suggest there may be a protective role for oleic acid, the predominant fatty acid in olive oil.

PositiveTip: Replacing other fats with olive oil may be protective for the risk of ischemic stroke in elders.