Study Shows Olive Oil Consumption Can Reduce Dementia Risk by 28%

A study was recently presented at the NUTRITION 2023 conference in Boston that sang the praises of Spain’s most important and nutritious export: olive oil.

The pioneering study, completed at the Harvard T.H. Chan School of Public Health, showed the connection between dementia-related death and diet.

The study reinforced the dietary guidelines that exist supporting the connection between olive oil and brain health. It involved over 90,000 Americans, who were studied over a period of 30 years, and approximately 4,700 died from dementia.

The researchers found that the participants who eat more than half of a teaspoon per day reduced their risk of dying from dementia by 28%, compared with participants who did not eat this “liquid gold.” Even replacing margarine or mayonnaise with olive oil every day lower the risk of dying from dementia by 9 to 14%. The authors also noted that there may be something special about olive oil in protecting dementia, as the antioxidants in olive oil can cross the blood-brain barrier.

Previous research supports the use of olive oil instead of less healthy fats and shows that simple lifestyle changes, like changing your diet, could potentially slow the progression of these diseases.

Spain is a global leader in the production, sale, and export of olive oil, producing around 45% of the world’s supply each year and 70% of production in the EU. Its longstanding olive-growing tradition, together with its professional and technologically advanced sector, makes it a standout in premium olive oils.