(STUDY) Olive oil may decrease dementia risk

The following is from JAMA Network Open.

In a prospective cohort study of 92, 383 adults observed over 28 years, the consumption of more than 7 g/d of olive oil was associated with a 28% lower risk of dementia-related death compared with never or rarely consuming olive oil, irrespective of diet quality.

The results suggest that olive oil intake represents a potential strategy to reduce dementia mortality risk.

This prospective cohort study examined data from the Nurses’ Health Study (NHS; 1990-2018) and Health Professionals Follow-Up Study (HPFS; 1990-2018).

The population included women from the NHS and men from the HPFS who were free of cardiovascular disease and cancer at baseline. Data were analyzed from May 2022 to July 2023.

Olive oil intake was assessed every 4 years using a food frequency questionnaire and categorized as (1) never or less than once per month, (2) greater than 0 to less than or equal to 4.5 g/d, (3) greater than 4.5 g/d to less than or equal to 7 g/d, and (4) greater than 7 g/d.

Diet quality was based on the Alternative Healthy Eating Index and Mediterranean Diet score.

In U.S. adults, higher olive oil intake was associated with a lower risk of dementia-related mortality, irrespective of diet quality. Beyond heart health, the findings extend the current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health.

Read full details of the study here.

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5 thoughts on “(STUDY) Olive oil may decrease dementia risk”

  1. Sharyl and Lisa—and Full Measure Team,

    Olive Oil
    S U G A R
    Kills :

    Forwarded Message :


    – S U G A R –

    “Not Fit for Consumption”
    —title to an
    October 2017
    article, warning about
    HOW / WHY / WHEN
    kills : “The volume of data
    pointing to sugar as a probable
    carcinogen is frightening in light
    of today’s excess consumption
    of high glycemic food/drink. ”

    Now, we learn that MERCURY is
    used in High Fructose Corn Syrup,
    which is added to nearly all
    processed foods :

    “Learn how research scientist and former food
    safety specialist for the FDA, Dr. Renee Joy Dufault,
    discovered that mercury was being allowed in the
    High Fructose Corn Syrup (HFCS) manufacturing
    process, being added as a ‘biocide’ to kill bacteria
    and mold and prolong shelf life. Dr. Dufault was
    ordered to stop her research at the FDA and ‘retired’
    early so that she could continue her work, and
    published her findings in the 2017 book, Unsafe at
    Any Meal, as well as established, the nonprofit, Food
    Ingredient and Health Research Institute (FIHFI), a
    one-of-a-kind organization that conducts research
    on food ingredients.”
    -MomsAcrossAmerica dot com ( 2024 )



  2. P.S.

    Heading to above-mentioned
    Life Extension article, on page 49 :

    “Sugar Industry Paid Harvard Researchers to Exonerate Sugar”

    “. . . Back in 1960s-1970s, concerns
    were raised about the adverse effects
    of excess sugar consumption.

    “To counteract public perception, the
    sugar industry bought and paid for
    Harvard studies that downplayed the
    harm caused by their product.

    “Complicit in this conspiracy were
    highly prominent scientists whose
    study ‘conclusions’ influenced
    generations of Americans to eat un-
    healthy, sugar-laden foods.”

    So, Harvard University and Sugar
    Industry had to blame something for
    poor health and heart attacks :

    Saturated fats.

  3. Mary,

    What anti-red-meat scientists
    don’t want you to know, is how
    TRANS Fats wreck our health
    (( still widely used
    in fast-food
    joints and in actual
    while cattle beef is actually an
    excellent source of

    See the anti-BEEF / anti-
    saturated fat bias in here :


    Read my clarification in here :


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