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A recent study conducted at the Harvard T.H. Chan School of Public Health in Boston suggests that the consumption of olive oil could potentially reduce the risk of dying from dementia, irrespective of overall diet quality.

Published in JAMA Network Open, the study diverges from earlier research primarily conducted in Mediterranean countries, providing unique insights into the effects of olive oil consumption on the U.S. population, where intake tends to be lower.

Lead author Anne-Julie Tessier, a registered dietitian and research associate at the Harvard T.H. Chan School of Public Health, highlighted the richness of olive oil in monounsaturated fats and compounds with antioxidant properties, which may contribute to its potential protective role for brain health.

She noted that within a Mediterranean diet, olive oil "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," Tessier added as per UPI.com.

Analyzing data from 92,383 participants over a 28-year follow-up period, researchers found that adults consuming at least 7 grams of olive oil per day exhibited a 28% lower risk of dementia-related death compared to those who rarely ingested olive oil. This association persisted even after adjusting for genetic risk factors.

Moreover, the study suggests that substituting 5 grams of margarine or mayonnaise per day with an equivalent amount of olive oil could lead to an 8% to 14% lower risk of dying from dementia.

Although the findings demonstrate a promising link between olive oil consumption and reduced dementia mortality, experts emphasize the need for further research to corroborate these results and to explore potential causal relationships.

Dr. Amalia Peterson, an assistant professor of neurology at Vanderbilt University Medical Center, underscored the strengths of the study, including its large sample size and extensive follow-up period. However, caution is advised, with Dr. Kostas Lyketsos from Johns Hopkins Memory and Alzheimer's Treatment Center emphasizing the importance of additional confirmation through further studies.

"We like to have confirmation," Lyketsos said. "I don't believe we have that at this point."

While the study sheds light on the potential benefits of olive oil for brain health, it is not without limitations. Rebecca Edelmayer, senior director of scientific engagement at the Alzheimer's Association, noted that the study's observational nature prevents it from establishing causal relationships between olive oil intake and dementia-related death.

"What it's not is an intervention study where some people ate olive oil and some didn't -- the 'gold standard" for the way a treatment clinical trial is conducted," Edelmeyer noted. "That means this study can show an association or connection between two things, but can't prove cause and effect."

Furthermore, Caroline West Passerrello, from the University of Pittsburgh School of Health and Rehabilitation Sciences, highlighted the need for future research to differentiate between different types of olive oil and their respective effects on cognition.

In light of these findings, Passerrello recommended incorporating olive oil and other unsaturated fats into one's diet as part of a holistic approach to wellness and disease prevention.

"I will also consider this as one more tool in a giant toolbox for the pursuit of overall health, wellness and longevity," Passerrello said.

Thomas Laudate, a clinical neuropsychologist at Tufts Medical Center, noted the importance of a comprehensive healthy lifestyle, including dietary patterns like the MIND, Mediterranean, or DASH diets, regular exercise, and social engagement "to maximize cognitive health and reduce risk of dementia."