Olive oil consumption, related to a lower risk of suffering from dementia
Consuming at least half a spoonful of olive oil per day is associated with a 28% lower risk of dying from dementia in comparison with those who do not usually consume this food.
A study led by researchers from the Harvard T.H. Chan School of Public Health reached these conclusions, examining two groups of North American health professionals and associated the consumption of this food with certain significant benefits for long-term brain health.
The researchers also indicated in the study that olive oil has already previously been associated with a lower risk of heart diseases, in addition to exercising a protecting effect against age-related cognitive deterioration, thanks to its link with monounsaturated fatty acids.
