Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death

202435 citationsJournal Articlegold Open Access

Authors

Anne‐Julie Tessier · Harvard University

Marianna Cortese · Harvard University

C. Z. Yuan · Harvard University

Kjetil Bjørnevik · Harvard University

Alberto Ascherio · Brigham and Women's Hospital

Daniel D. Wang · Harvard University

Jorge E. Chavarro ·

Abstract

In US adults, higher olive oil intake was associated with a lower risk of dementia-related mortality, irrespective of diet quality. Beyond heart health, the findings extend the current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health.

Topics & Keywords

Nutritional Studies and Diet Consumer Attitudes and Food Labeling Edible Oils Quality and Analysis

UN Sustainable Development Goals

Good health and well-being

Publication Details

Published in: JAMA Network Open

Volume 7, Issue 5, pp. e2410021-e2410021

DOI: 10.1001/jamanetworkopen.2024.10021

Field-Weighted Citation Impact: 19.15

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