A recent study published in JAMA Network Open has shed light on the potential benefits of consuming olive oil for reducing the risk of dementia-related mortality. The research suggests that incorporating more than a teaspoon of olive oil into one’s daily diet could lead to a significant decrease in the likelihood of dying from dementia.

The Mediterranean diet, known for its heart-healthy properties, has now piqued researchers’ interest in its potential to safeguard cognitive health. Olive oil, a key component of the Mediterranean diet, is packed with beneficial fats and antioxidants that are believed to possess anti-inflammatory and neuroprotective properties.

The study, led by Anne-Julie Tessier from Harvard University, focused on examining the link between olive oil consumption and the risk of dementia-related death. The research team conducted a prospective cohort study involving 93,383 US adults over a span of 28 years, tracking their olive oil intake through detailed dietary questionnaires.

Results from the analysis revealed that individuals who consumed at least 7 grams of olive oil per day had a 28% lower risk of dementia-related mortality compared to those who rarely or never included olive oil in their diet. This risk reduction was observed independently of overall diet quality, indicating the potential standalone benefits of olive oil consumption.

The researchers suggested a potential mechanism underlying this risk reduction, citing the positive impact of olive oil on vascular health. Clinical trials have previously demonstrated the role of olive oil in improving cardiovascular health through enhancing vascular function, regulating blood clotting, lipid metabolism, reducing oxidative stress, and mitigating inflammation.

Furthermore, the study highlighted that replacing just 5 grams per day of margarine or mayonnaise with olive oil was associated with positive health outcomes, emphasizing the importance of incorporating olive oil as part of a balanced diet.