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From: WALTER784

Jun-3

A New Study Links Olive Oil Intake to Lower Risks of Heart Disease and Alzheimer's

The findings offer food for thought about the fats in your diet.

By Korin Miller
Updated on February 23, 2023

For years, nutritionists have recommended swapping out butter and other dairy fats in your diet for olive oil. And now, new research finds that people who consume higher amounts of this Mediterranean-diet staple have lower risks of developing a slew of serious health conditions, including Alzheimer's disease, cardiovascular disease, and cancer.

The study, which was published in the Journal of the American College of Cardiology (JACC), analyzed data from 60,582 women and 31,801 men from the Nurses' Health Study and the Health Professionals Follow-up Study. (Both are long-term health studies that track the health of participants over time.) The study participants were free of heart disease and cancer when the study period started in 1990, and weighed in every four years during a 28-year follow-up period about their diet.

The researchers specifically looked at how much olive oil the participants ate, other vegetable oils they had, and how much margarine and butter they consumed. Overall, people consumed more olive oil over time, jumping from about 1.6 grams a day in 1990 to about 4 grams a day in 2010. Margarine use dropped during that time from about 12 grams a day in 1990 to about 4 grams a day in 2010.

During the study period, 36,856 people died. The researchers found that people who had the highest amounts of olive oil a day (about 9 grams or a little less than a tablespoon) had a 19% lower risk of dying from cardiovascular disease, a 17% lower risk of dying from cancer, a 29% lower risk of dying from a neurodegenerative disease like Alzheimer's, and an 18% lower risk of dying from a respiratory illness, versus those who rarely or never consumed olive oil.

People who swapped out 10 grams a day of fats like margarine, butter, mayo, and dairy fat in favor of olive oil had an up to 34% lower risk of dying.

7 Ways to Keep Your Heart Healthy, According to Experts

Olive oil and health: What's the link?

It's important to point out that the researchers found a link between people who regularly had larger amounts of olive oil a day and a lower risk of dying from a slew of diseases, but they didn't show that consuming higher amounts of olive oil actually causes the lowered risk.

"Cause and effect can only be evaluated in randomized controlled trials, which are very, very difficult to do, are expensive, and take a really long time to complete," Deborah Cohen, DCN, RDN, associate professor in the Department of Clinical and Preventive Nutrition Sciences at Rutgers University, tells Health.

Cohen says that "tons" of other factors could be at play here, including lifestyle behaviors like smoking habits and how much physical activity the participants got on a regular basis, other dietary habits, and genetics.

Could it be that people in the study who consumed more olive oil were just healthier? Researchers pointed out that people who had more olive oil on a regular basis were usually more physically active, less likely to smoke, and more likely to eat more fruits and vegetables compared to people who ate less olive oil on a regular basis. All of those factors can lower your disease risk, Rigved Tadwalkar, MD, a board-certified cardiologist at Providence Saint John's Health Center in Santa Monica, California, tells Health. "It's tough to ignore that there are confounding variables," he says.

Still, Dr. Tadwalkar says, "there is definitely something there with the type of fats or oils that people consume." Olive oil is high in monounsaturated fats, which can decrease the amount of LDL (or bad) cholesterol in your body while boosting HDL (or good) cholesterol, he explains. "Certainly, having monounsaturated fats as part of your diet can be helpful from a health standpoint," he says.

When people increase the amount of monounsaturated fats in their diet, they also usually decrease the amount of polyunsaturated, saturated, and even trans fats they take in, "all of which are consumed in excess amounts in the US and associated with adverse health effects," Cohen says.

Olive oil and Alzheimer's disease: What the study shows

In an accompanying editorial in JACC, epidemiologist Susanna C. Larsson, PhD, of the Karolinska Institutet in Sweden, called out the "novel finding" that higher olive oil intake is associated with. a lower risk of death due to neurodegenerative disease, also known as d

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Msg 11 of 23

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From: WALTER784

Jun-3

We don't have many votes on this one:

Cooking oils, what's your favorite?


Avocado Oil
	0 votes (0%)
Canola Oil
	0 votes (0%)
Coconut Oil
	2 votes (29%)
Flaxseed Oil
	0 votes (0%)
Olive Oil
	4 votes (57%)
Peanut Oil
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Sesame Oil
	0 votes (0%)
Sunflower Oil
	0 votes (0%)
Vegetable Oil
	0 votes (0%)
Walnut Oil
	0 votes (0%)
2 of the above
	1 votes (14%)
3 of the above
	0 votes (0%)
4 of the above
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5 or more of the above
	0 votes (0%)

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Msg 12 of 23 to WALTER784WALTER784

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From: Showtalk

Jun-3

Maybe we didn’t promo it. They also discovered that flavanols and flavanoids maintain good memories, too. Although it’s been around for a while, the new study brought out new facts.

Flavanols Linked to Lower Age-Related Memory Loss, Study Finds

There are many things we can do to keep our brains sharp as we age. From playing brain games to getting enough sleep, research shows that there are a variety of lifestyle changes that affect brain health. Now, a new study finds that eating a diet high in flavanols can lower the risk of age-related memory loss.

Studies have previously shown that up to 40% of adults 65 and older will experience some level of age-related memory loss. Fortunately, new research shows that some brain-boosting diet choices can help lower your risk for cognitive decline as you age.

A study published in Proceedings of the National Academy of Scienceslooked specifically at how flavanol (a type of flavonoid that may help reduce inflammation) intake impacted age-related memory decline in older adults. Or rather, researchers looked at how a diet low in flavanols could drive age-related memory loss…

…Fruits and vegetables are the best sources of flavanols, says Prest. Foods rich in flavanols include, but are not limited to, onions, lettuce, tomatoes, broccoli, kale, spinach, tea, and wine, says Keri Gans, M.S., R.D., registered dietitian and author of

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Msg 13 of 23 to WALTER784WALTER784

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From: Showtalk

Jun-3

1150 page views pre promo. We will see if people are interested in cooking oil

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Msg 14 of 23 to WALTER784WALTER784

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From: Margie (ILovePhotos)

Jun-3

This is great! Thanks

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Msg 15 of 23 to Showtalkshowtalk

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From: WALTER784

Jun-3

Japan is a fish eating country. And many of their blue colored fish (Tuna, Mackerel, Spanish Mackerel, Sardines, Herring, Yellowtail, Marlin, etc.) have a high Omega-3 DHA and EPA fatty oil in them which is good for your brain too. Sardines have the highest DHA & EPA mix, but all the silver colored fish have both DHA and EPA which are good for your brain.

Omega-3 DHA and EPA for cognition, behavior, and mood: clinical findings and structural-functional synergies with cell membrane phospholipids - PubMed (nih.gov)

FWIW

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Msg 16 of 23 to Margie (ILovePhotos)ILovePhotos

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