Study finds potential of extra virgin olive oil in Alzheimer’s prevention

According to An Analysis for the Global Burden of Disease Study, 2019 the forecasted prevalence of people affected by dementia is 152.8 million cases in 2050 - up from 57.4 million in 2019.

Studies have been coming to light that suggest that the healthy compounds found in high polyphenol extra virgin olive oils may protect against pathological cognitive decline. Source

A recent review led by Dr. Amal Kaddoumi, Professor of Neuropharmacology at Harrison College of Pharmacy, Auburn University has highlighted the importance of preventative measures against Alzheimer's Disease, especially with the drawbacks of current treatments for Alzheimer's.

The review concludes that extra virgin olive oil has a 'pronounced significance' in the context of Alzheimer's prevention and advocates for the use of extra virgin olive oil (EVOO) in the diet as an early intervention and preventative measure.

Alzheimer's is still not fully understood, and there needs to be more research into EVOO and it's derivative polyphenols to fully understand its role in this context, but a 'growing body of evidence' points us towards including it in our diet while further research takes place.

Oxidative stress and neuroinflammation are two of the critical pathological features of Alzheimer's disease that EVOO and it's polyphenols could play a role in to exert its beneficial effect.

The review also mentions a clinical, randomized pilot study that compared a group consuming high polyphenol oil for 12 months, a group consuming moderate polyphenol oil, and a group using the Mediterranean diet only. After the year, the group that was using high-phenolic oil showed better cognitive performance in almost all cognitive domains compared to both the moderate phenolic and Mediterranean diet groups. Interestingly, these cognitive improvements were noted in participants regardless of their genetic predisposition to Alzheimer's Disease.

Read the full study review here.