keys to reducing risk of death from dementia

Age-standardized mortality rates for dementia are rising, which has sparked interest in the influence of dietary factors, such as olive oil consumption, on the risk of dementia-related death. A recent prospective cohort study examines this possible relationship and evaluates how diet quality and other fat replacement influence this risk.

Olive oil and the risk of death

The main objective of the study, “Olive oil consumption and diet quality and the risk of dementia-related death,” conducted by researchers from the Harvard T.H. School of Public Health. T.Ch. Chan School of Medicine, Zhejiang University Hospital and Harvard Medical School in Boston. and the University of Copenhagen, were to investigate the association between olive oil consumption and the risk of dementia-related death. In addition, the influence of diet quality and other fat replacement on this relationship was assessed.

Data and Methodology

This study was based on data from the Nurses’ Health Study (NHS) and Health Professionals Follow-up Study (HPFS), covering the period 1990 to 2018. It initially recruited NHS women and HPFS men without cardiovascular disease or cancer. research. Data was analyzed between May 2022 and July 2023..

Taking olive oil He was assessed every four years using a food frequency questionnaire.. Participants were divided into four groups based on their intake: (1) never or less than once a month, (2) more than 0 to 4.5 g/day, (3) more than 4.5 g/day to 7 g/day and (4) more than 7 g/day. Diet quality was measured using the Alternative Healthy Diet Index and the Mediterranean Diet Scale.

The primary outcome measure was death due to dementia, determined from death records. Multivariable Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). adjusted for genetic, sociodemographic and lifestyle factors.

Main results

Of the 92,383 participants, 65.6% were women with a mean age of 56.4 years. Over 28 years of follow-up, there were 4751 dementia-related deaths. People with the APOE ε4 allele were 5 to 9 times more likely to die from dementia.

Consuming at least 7g of olive oil per day was associated with a 28% reduced risk of death from dementia. (pooled adjusted HR, 0.72; 95% CI, 0.64–0.81) compared with those who rarely or never consumed olive oil (P for trend <0.001). These results remained stable even after adjustment for APOE ε4. No significant interactions were found between the diet quality measures.

In a substitution analysis, replace 5 g of margarine and mayonnaise per day with olive oil. was associated with an 8–14% reduction in the risk of dementia-related mortality.. Substitutions for other vegetable oils or butter did not show significance.

Lower risk of mortality

In American adults, higher olive oil intake was associated with a lower risk of dementia mortality, regardless of diet quality. These results support dietary recommendations for choosing olive oil and other vegetable oils not only for cardiovascular health but also for improved cognitive function.

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