Dementia Mortality Tied to Olive Oil Consumption

Higher olive oil intake was associated with a lower risk of dementia-related mortality, a prospective study of 90,000 healthcare professionals showed.

Eating at least 7 g of olive oil daily -- about a half tablespoon -- was tied to an adjusted 28% lower risk of dementia-related death

Anne-Julie Tessier, RD, PhD, of the Harvard T.H. Chan School of Public Health in Boston, and co-authors.

The relationship remained significant after adjusting for diet quality, including adherence to a Mediterranean diet, and after accounting for APOE4 gene status,

Replacing 5 g (about 1 teaspoon) of margarine and mayonnaise with the equivalent amount of olive oil daily was associated with an 8-14% lower risk 

Onset of most dementia types is gradual and progression is slow, making dementia-related mortality difficult to study, Tessier noted.

"To our knowledge, this is the first study to examine diet, specifically olive oil, in relation to dementia death," she told MedPage Today.

Typically, people who use olive oil for cooking or as a dressing have an overall better quality of their diet

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