07 May JAMA: Substituting Olive Oil for Margarine or Mayo May Reduce Risk of Dementia
MedicalResearch.com Interview with:
Dr. Guasch-Ferré
Marta Guasch-Ferré, PhD
Associate Professor and Deputy Head of Section, Section of Epidemiology
University of Copenhagen
Group Leader, Novo Nordisk Foundation Center for Basic Metabolic Research
Adjunct Associate Professor, Department of Nutrition
Harvard TH Chan School of Public Health
MedicalResearch.com: What is the background for this study?
Response: Olive oil is rich in monounsaturated fats and contains compounds with antioxidant activity that may play a protective role for the brain. Olive oil as part of a Mediterranean diet appears to have a beneficial effect against cognitive decline. Higher olive oil intake was previously associated with a lower risk of cardiovascular disease and mortality. But its association with dementia mortality was unknown.
MedicalResearch.com: What are the main findings? Did the type of olive oil matter?
Response: In U.S. adults, we found that those who consumed more than 0.5 tablespoon of olive oil per day had a 28% lower risk of dying from dementia compared to those who never or rarely consumed olive oil. Typically, people who use olive oil for cooking or as a dressing have an overall better quality of their diet, but interestingly, we found the association to be regardless of this factor. We also found that replacing 1 teaspoon of margarine and mayonnaise with the equivalent amount of olive oil was associated with 8-14% lower risk of dying from dementia.
In this study, we couldn’t differentiate between olive oil varieties, however, in previous studies in Mediterranean populations, such as the PREDIMED study (a RCT testing the efficacy of Mediterranean Diet on primary prevention of cardiovascular diseases), olive oil varieties such as virgin or extra-virgin have higher bioactive compounds and antioxidants and are usually associated with better health.
MedicalResearch.com: What should readers take away from your report?
Response: Opting for olive oil, a natural product, instead of more processed fats such as margarine and mayonnaise is a safe choice and may reduce the risk of fatal dementia. Yet, intervention studies are needed to confirm causal associations and optimal quantity of olive oil intake.
MedicalResearch.com: What recommendations do you have for future research as a results of this study?
Response: Future studies could focus on trying to understand better the mechanisms by which olive oil intake is associated with lower risk of dementia mortality.
Citation:
Tessier ACortese MYuan C, et al. Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death. JAMA Netw Open. 2024;7(5):e2410021. doi:10.1001/jamanetworkopen.2024.10021
https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362
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Last Updated on May 7, 2024 by Marie Benz MD FAAD