Olive oil used in cooking and salads 'cuts risk of stroke by 41%'



People who cook with olive oil, add it to salads and dip their bread in it are 41 per cent less likely to suffer a stroke than those who never eat it.

Researchers who carried out a study of almost 8,000 people say all older people will live longer if they eat lots of it.

The Mediterranean diet relies heavily on olive oil and is regarded as the classic eating habit in countries such as France, Greece, Spain and Italy.

Health benefits: Researchers say olive oil cuts the risk of strokes

Britons, however, eat higher levels of animal or saturated fats, and every year about 120,000 suffer strokes. Up to 30 per cent die within a month.

Cecilia Samieri, of the National Institute of Health and Medical Research in Bordeaux, where the survey was done, said: 'Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.



'A new set of dietary recommendations should be issued to prevent stroke in people aged 65 and older.'

Researchers observed 7,625 people aged 65 or more who had never had a stroke.



Olive oil use was classified as 'none', 'moderate' in cooking or as dressing or with bread, and 'intensive' when used for both.

Over five years 148 participants suffered a stroke, says a report in the journal Neurology.



Altogether 2.6 per cent of non-users had a stroke, two per cent of moderate users and 1.5 per cent of intensive users.

The study took into account diet, physical activity, people’s weight and other risk factors.

Mediterranean diet: People in France, Greece, Spain and Italy classically eat a lot of olive oil - and have higher life expectancies

Olive oil contains omega-6 fats which block the body’s response to inflammation in chronic conditions such as heart disease and arthritis and also reduces blood pressure.

Dr Sharlin Ahmed of the UK’s Stroke Association said: 'This study is not a clinical trial.

