Research conducted by the Harvard team represents significant progress in understanding the link between the consumption of extra virgin olive oil and the reduction in the risk of dementia. This conclusion was reached thanks to data collected over 28 years of research in which 92,383 people participated. 65% of participants were women and the average age was 56. Data for the Harvard study was collected from 1990 to 2018. This extensive period allowed researchers to gain a detailed and precise view of how olive oil consumption influences long-term cognitive health.
Harvard researchers found that consuming more than 7 grams of olive oil daily (approximately half a tablespoon) is associated with a 28% reduction in the risk of death from dementia. This conclusion is based on periodic questionnaires about the participants’ diets, with a specific focus on olive oil consumption.
The study highlights that, while deaths related to heart disease and strokes have decreased in the past two decades, those linked to cognitive decline and Alzheimer’s have increased significantly. Currently, one-third of older adults die with some form of dementia, emphasizing the importance of finding effective prevention methods.
The Mediterranean diet, which incorporates Spanish olive oil as an essential component, has been shown to offer multiple health benefits. Research, published in the Journal of Neurology, Neurosurgery & Psychiatry, confirms that this diet protects against cognitive decline more effectively than a low-fat diet. Similarly, the PREDIDEP study has shown that a diet rich in extra virgin olive oil can improve quality of life and reduce symptoms of depression.
In summary, the Harvard study confirms that extra virgin olive oil is not only beneficial for cardiovascular health but also plays a crucial role in reducing the risk of dementia. This finding reinforces the importance of the Mediterranean diet and its components in maintaining overall good health.
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