This Common Cooking Ingredient Could Lower Your Risk of Dementia-Related Death, According to a New Study

Diet can play an integral part in fending off the development of neurodegenerative disease later in life. A new study just found that a common kitchen ingredient could hold the key to lowering your risk of dementia-related death.

New research published in the JAMA Network Open journal outlines how olive oil—a staple of the scientifically-backed Mediterranean diet—could play a crucial role in preventing dementia-related death. The study observed more than 92,000 adults over a span of 28 years. The team found that consuming at least 7 grams, or a little over half a tablespoon, of olive oil daily was linked with a 28 percent lower risk of dementia-related death compared to those who rarely or never ate olive oil.

"Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health as well," study co-author Anne-Julie Tessier said of the research, per CNN. “Opting for olive oil, a natural product, instead of fats such as margarine and commercial mayonnaise is a safe choice and may reduce the risk of fatal dementia."

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You could even experience some of the benefits of olive oil with even less than 7 grams. Replacing 5 grams, or about 1.2 teaspoons, of margarine or mayonnaise with olive oil daily was associated with an 8 percent to 14 percent lower risk of death related to dementia.

"This study found that in US adults, particularly women, consuming more olive oil was associated with lower risk of dementia-related mortality, regardless of diet quality," the researchers concluded. "Substituting olive oil intake for margarine and mayonnaise was associated with lower risk of dementia mortality and may be a potential strategy to improve longevity free of dementia."

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More research needs to be done to investigate the physiological causes of this possible connection and determine more broadly how olive oil can affect our brain health.

"Our population was predominantly of non-Hispanic White participants, limiting generalizability to more diverse populations," the scientists acknowledged. "Additionally, we could not differentiate among various types of olive oil that differ in their polyphenols and other non-lipid bioactive compounds content."

For now, you can probably go ahead and drizzle some olive oil on your next meal.