New Research Suggests that Regular Olive Oil Consumption May Lower Dementia Mortality Rate by a Third

A groundbreaking study by Harvard University researchers has found that consuming olive oil may lower the risk of dying from dementia by 28%. This discovery adds to the long-standing reputation of olive oil as a “super food” that can promote longevity when incorporated into a healthy diet.

As the global population ages, dementia cases are on the rise, making this study particularly timely. The researchers discovered that replacing fats like margarine and commercial mayonnaise with olive oil could lead to a significant reduction in the risk of dying from dementia.

This finding underscores the importance of including healthy fats like olive oil in one’s diet to mitigate the risk of cognitive decline and premature mortality from dementia.