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Consuming more than a teaspoon of olive oil daily could significantly lower the risk of dying from dementia, according to a recent study. The study also suggests that substituting olive oil for margarine or mayonnaise may contribute to this risk reduction.

The Mediterranean diet, known for its cardiovascular benefits, is now gaining attention for its potential to protect cognitive health. Olive oil, a key component of this diet, is rich in healthy fats and antioxidants believed to have anti-inflammatory and neuroprotective properties.

Led by Anne-Julie Tessier from Harvard University, researchers conducted a prospective cohort study involving 93,383 US adults over 28 years. Participants, initially free from cardiovascular disease and cancer, reported their olive oil intake every four years through detailed food frequency questionnaires. Olive oil consumption was categorized from "never or less than once per month" to "greater than 7 grams per day."

Published in JAMA Network Open, the study found that individuals consuming at least 7 grams of olive oil daily-slightly more than half a tablespoon-had a 28% lower risk of dementia-related death compared to those who rarely or never consumed it. This protective effect was consistent regardless of overall diet quality.

Explaining a potential mechanism behind these findings, Tessier and colleagues suggested that olive oil may enhance vascular health, thereby reducing dementia mortality. They pointed to clinical trials supporting olive oil's role in improving cardiovascular function, lipid metabolism, and reducing inflammation.

"Olive oil consumption may lower dementia mortality by improving vascular health. Several clinical trials support the effect of olive oil in reducing [cardiovascular disease] via improved function [of the membrane that lines the inside of the heart and blood vessels], [blood clotting], lipid metabolism, oxidative stress ... and decreased inflammation," the authors explained, as per PsyPost.

Replacing just 5 grams per day of margarine or mayonnaise with olive oil was associated with an 8% to 14% lower risk of dementia mortality, respectively. This substitution is notable as margarine and mayonnaise often contain hydrogenated trans-fats, which are linked to increased risks of various diseases including dementia.

However, the study has limitations, such as not distinguishing between different types of olive oil which vary in their antioxidant and compound content. Further research is needed to explore these distinctions and confirm the study's findings across different populations.