Another Benefit of Olive Oil
OLIVE OIL REDUCES RISK OF STROKE IN OLDER PERSONS
Scientists have found that older people who regularly consume olive oil both as cooking oil and as salad dressing have a 41 percent lower risk of having a stroke than those who never use olive oil.
The study followed 7,625 people aged 65 and over for five years. The team also looked at blood levels of oleic acid, a biological indicator of olive oil intake, and found that those in the highest third of blood levels had a 27 percent lower chance of having a stroke.
Previous research showed olive oil is linked to a reduced incidence of cardiovascular risk factors, such as diabetes, high blood pressure, obesity, and high cholesterol. In these cases, and in the current study, there is insufficient proof that any component in olive oil affects these risks; it is possible, for instance, that olive oil makes other healthy food choices such as salads or cooked vegetables taste better, thus increasing consumption of healthier foods.
This study was released June 15, 2011 but will not appear in print until a future issue of the journal, Neurology. It is available online now at http://bit.ly/j9Cyym with subscription or fee.
Even More Reason to Manage Weight, Cholesterol & High Blood Pressure
NON
-ALCOHOLIC LIVER DISEASE POISED FOR EPIDEMIC STATUS
A study projects that new cases of non-alcoholic fatty liver disease (NAFLD) will soon push this type of chronic liver disease (CLD), one of the major worldwide causes of morbidity and mortality, into epidemic status. (NAFLD is a spectrum of disease in people who do not drink alcohol excessively and ranges from excess fat in the liver, to fat in combination with inflammation and liver cell injury, to cirrhosis and its complications, particularly liver cancer.)
During the first cycle of statistics studied (1988-1994), NAFLD accounted for 46.8 percent of all CLD; but by the third cycle studied (2005-2008), NAFLD accounted for 75.1 percent of all CLD cases.
At this rate, prevalence will increase a further 50% by 2030. The researchers concluded that it is urgent to alert the public to the importance of exercise, proper diet and avoiding obesity, all of which lower NAFLD risk.
The study may also suggest a need to prevent the underlying causes of NAFLD, which in addition to obesity, include: metabolic syndrome, insulin resistance associated with diabetes, high cholesterol and high blood pressure. This not-yet-published study was presented in Berlin today, April 2, 2011, at the International Liver Congress.
How to Avoid Dementia
A new study has determined the individual percentages by which a variety of lifestyle changes can reduce the risk of dementia and suggests that these interventions – in the absence of a new treatment for the mind-robbing disease – are likely to have the greatest impact on reducing dementia levels in the future.
The study assessed previously identified risk factors such as depression, diet, alcohol consumption, educational level and vascular factors, which include heart disease, stroke, high blood pressure, obesity, diabetes, and high cholesterol.
Results found that three changes together – eliminating depression, diabetes and increasing fruit & vegetable consumption – reduced dementia risk by a full 21%.
- Depression alone accounted for a 10% risk.
- Higher education was linked to an 18% lower risk.
- Genetic tendency towards dementia accounts for 7% of cases.
This study was released August 5, 2010 and will be published in a future issue of the British Medical Journal. The journal already has made the full-text version of this important study available to the public, online at http://bit.ly/c3p7KL.
Good Fats Fight Heart Disease
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A study suggests foods rich in good fats may partly offset risk factors for ischemic heart disease (IHD). High cholesterol, high blood pressure, diabetes and aging are risk factors for IHD, a reduced blood supply to the heart. But IHD rates are low in Spain, where risk factors are high. So scientists compared blood levels of unsaturated fats in healthy people with those showing signs of IHD and concluded greater levels of oleic, alpha-linolenic and omega-3 polyunsaturated fatty acids – found in olive oil, walnuts and fish, respectively – protected against IHD. This brief summary was released May 12 but details are withheld until a future issue of the online and print editions of the American Journal of Clinical Nutrition. |
