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Lower your Stroke Risk with Olive Oil – New Research

New research out of France found that older people who regularly use olive oil had a 41% lower risk of stroke. One more arrow in the quiver of this already established heart healthy ingredient.

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June 22, 2011--

The latest French research on people 65 and older, found that those who regularly used olive oil in their diets for more than 5 years, had a 41% lower risk of stroke than those not using olive oil in their diet.

Published in the journal Neurology. Cecilia Samieri, Ph.D., with the University of Bordeaux, said in a statement. "Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it."

Olive oil, already a highly praised component of a heart healthy diet and a lynchpin in the Mediterranean diet, is now elevated to an even higher regard and should be a part of everyone's diet who is middle-aged or older. The most benefit comes from extra virgin olive oil which has the highest concentration of the beneficial nutrients.

Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.
    Cecilia Samieri, Ph.D., with the University of Bordeaux

Stroke Victim
Research has found that older adults using olive oil in their diet can reduce the risk of stroke by 41%.
(photo : Life Savers Ambulance Service)
Olive oil contains generous amounts of a nonessential monounsaturated fatty acid called oleic acid , which is known to protect against heart disease risk factors like diabetes, high cholesterol, obesity and high blood pressure.

Oleic acid is a member of the omega-9 family. In addition to enhancing the absorption of essential fatty acids, oleic acid can be incorporated into the cell plasma membrane to help maintain fluidity. Oleic acid helps to keep the membrane fluid, soft, and stable.

The small amounts of essential fatty acids found in olive oil, along with oleic acid perform a variety of anti-inflammatory benefits. In addition to overall healthy cells, the skin will look younger and have less wrinkles.

And now added to the list of benefits from this tasty dressing is the significant reduction in stokes.

Stroke Risks Affect the Aged

According to the American Heart Association, stroke is the 3rd leading cause of death in the U.S. But it particularly affects the aged.

Although a person can have a stroke at any age, approximately 3/4 of stroke victims are over the age of 65. A stroke, also known as a cerebrovascular accident, is caused from a lack of blood flow and insufficient oxygen to the brain. The brain receives about 25% of the body's oxygen supply from a continuous blood flow through the carotid and basilar arteries.

The highest risk factor for stroke is age. The risk of stroke doubles after age 55. High blood pressure, diabetes, smoking and high cholesterol all impact circulation and vascular health and contribute to plaque and clot formation which can lead to stroke.

It's comforting to know that a simple diet change, like adding copious amounts of extra virgin olive oil to your salads, can reduce the risk of stroke by 41%.


Posting date: 06/22/2011

Source: Neurology



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