Harvard study: Changing this seasoning can actually reduce the risk of dementia?

Compiled by: Gong Zixin

According to a report released by the World Health Organization, non-communicable diseases accounted for 7 of the top ten causes of death in the world in the past 20 years, among which heart disease is still the "number one killer", and Alzheimer's and other forms of dementia are among the top ten.

The Mediterranean diet has gained popularity for its well-established health benefits, especially cardiovascular ones. There is growing evidence that the Mediterranean diet also has beneficial effects on cognitive health. Olive oil, part of the Mediterranean diet, may have anti-inflammatory and neuroprotective effects due to its high content of monounsaturated fatty acids and other compounds with antioxidant properties. So, is long-term olive oil consumption associated with the risk of dementia-related mortality?

Recently, a group of nutritionists and medical researchers from Harvard T.H. Chan School of Public Health found that consuming at least 7 grams of olive oil a day can reduce the risk of dementia. The study was published in the Journal of the American Medical Association Network Open.

Previous studies have shown that following a Mediterranean diet — which tends to emphasize legumes, vegetables, nuts, fish, dairy products and olive oil — can lead to healthier outcomes for most people. In the new study, the team found evidence that the high use of olive oil in this diet may be one of its most important factors.

To learn more about the possible health benefits of regular olive oil consumption, the researchers looked at data from more than 60,000 women in the Nurses' Health Study and more than 31,000 men in the Health Professionals Follow-up Study. Both databases contain historical information, tracking for up to 30 years, and also include data on causes of death.

The researchers found that of the 92,383 participants listed in the two databases, 4,751 died from dementia-related causes.

Joint association of olive oil intake with the Alternative Mediterranean Diet Index (AMED) and the Alternative Healthy Eating Index (AHEI) and dementia-related mortality

Participants in the study were divided into four groups based on olive oil intake: never or <1 time/month, >0 to ≤4.5 g/day, >4.5 g/day to ≤7 g/day, and >7 g/day.

By comparing dietary information, the researchers found that people who consumed more than 7 g/day of olive oil were 28% less likely to die from dementia-related diseases during the study period, compared with those who never or rarely consumed olive oil.

The team also noted that many people in the database had consumed olive oil every day for many years, using it in place of butter, mayonnaise and other vegetable oils in cooking and dressing. Therefore, these people also ate less of other products, which could also have had an impact on dementia rates.

The research team further suggests that consuming a Mediterranean diet, especially olive oil, may reduce the risk of dementia by suppressing inflammation caused by other factors.

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