Researchers followed around 7,000 people aged 65 and over living in three French cities, for at least five years. They found those who used a lot of olive oil in cooking or as a dressing or dip had a lower risk of stroke than those who never used it. The researchers say older people should be given new dietary advice regarding olive oil.
研究人員追蹤法國3個城市約7000名65歲以上民眾至少5年,發現烹調時使用大量橄欖油,或是將橄欖油當作沙拉醬或沾醬的人,中風風險比從不使用橄欖油的人低。研究人員說,年長者應該獲得有關橄欖油的新飲食建議。
Lead author, Dr Cecilia Samieri, of the University of Bordeaux, said: "Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older. Stroke is so common in older people, and olive oil would be an inexpensive and easy way to help prevent it."