Thursday, June 30, 2011

Reduce stroke with olive oil

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A new study states that diets high in olive oil reduce the risk of stroke in older adults. In 7600 elderly adults, consumption of high doses of olive oil at baseline associated with a lower incidence of stroke for the next five years, after researchers controlled for a number of confounding factors, including lifestyle and nutritional factors, risk factors for stroke, and blood fats. Samieri, et al. examined the link between olive oil consumption and incidence of stroke in 7625 people aged 65 years or more. They investigated from the ongoing research that is looking for risk factors for vascular dementia.
At baseline, 1738 patients (22.8%) reported not using olive oil, 3052 (40.0%) reported the use of olive oil in a medium dose, and 2835 (37.2%) reported intensive use of olive oil. Researchers say that the users of olive
oil with a medium dose and intensive younger than never consume olive oil and has some stroke risk factors are low, lighter weight, have lower levels of triglycerides and the ratio of total cholesterol / HDL is low. They are also more apt to exercise regularly but they also eat fish, fruits, and vegetables and oils rich in omega-3 more often than those who do not consume olive oil.
Above median 5.25 years, 148 incident stroke was recorded (115 ischemic, 28 hemorrhagic, 5 unclassified). After adjustment for sociodemographic variables and diet, physical activity, body mass index, and risk factors for stroke, researchers observed a low incidence of stroke with the use of olive oil (p = 0.02). Compared with those not using olive oil, people who use olive oil intensively have a stroke risk 41% lower. No dietary variables that were significantly associated with incident stroke.
Researchers also assessed the association between high levels of oleic acid in plasma and incidence of stroke in the 1245 group of research subjects. In this group, there were 27 incident stroke during a median of five years, including 20 ischemic stroke and hemorrhagic stroke 7. After adjustment for potential confounding factors, compared with first tertile of plasma oleic acid, subjects are located on the third tertile had 73% decreased risk of stroke (95% confidence interval 10% -92%, p = 0.03). However, in the fully-adjusted model ¬ using principal component analysis of total saturated fatty acids, total omega-3 fatty acids, and other dietary factors, the intensity of the relationship between plasma oleic acid and reduced stroke (HR 0.25, 95% CI 0.08 -0.86, p = 0.03).
One weakness of this study was not able to distinguish between several types of olive oil consumed. Validity of plasma oleic acid as a marker of consumption of olive oil needed dievaluasi.It's mean that study is olive oil has a protective role in older adults from the risk of stroke. 

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