Elderly people who consume olive oil have a lower risk of stroke than those who did not drink, researchers said in a study released on Wednesday (15/6) in the United States.
Some scientists at the National Institute of Health and Medical Research in Bordeaux, France, following the development of the 7625 French people aged 65 years and above, of the three major cities - Bordeaux, Dijon and Montpellier - for five years.
During the study, there were 148 people who had a stroke. Research object is divided into several groups according to their actions using olive oil, from people who do not use them at all until they are used in serving food, cooking and baking.
When the researchers adjusted for factors such as body weight, physical activity and food overall, they found they were called olive oil users "intensive" had a 41 percent lower risk of having a stroke than those who never consume olive oil.
"Our research shows a new series of food advice should be issued to prevent stroke in people aged 65 years and above," said the study's lead author, Cecilia Samieri, as reported by AFP.
Meanwhile, Dr. Nikolaos Scarmeas, a neurologist at Columbia University Medical Center in New York who wrote an editorial published with the study, said: "We need to remember this is an observational study."
The study found an association between the use of olive oil by humans and they face the risk of stroke, says Scarmeas told Reuters Health, which monitored ANTARA here on Thursday. But, he said, it does not necessarily translate into causality.
"People who consume olive oil may be very different from people who do not use it," said Scarmeas. Users olive oil, for example, may have higher incomes, eat better overall or more exercise than those who never consume olive oil.
The researchers in the new study, led by Cecilia Samieri, tried to account for that difference. And once they did, it proved oil zaitu linked to lower risk of stroke.
But Scarmeas said that was unlikely to fully account for all the variables. What is needed, he says, is a clinical trial, the object of study were randomly assigned to use olive oil or not, then followed its development from time to time to see who suffered a stroke.
Such clinical trials are seen as the "gold standard" of medical evidence.
"Stroke is common among older people and olive oil would be an easy and inexpensive way to help prevent it," said Cecilia Samieri.
The findings are published in the journal Media American Academy of Neurology, "Neurology".