New research indicates that extra virgin olive oil may enhance brain health by improving gut bacteria and cognitive function in older adults.
A recent study conducted by researchers at Universitat Rovira i Virgili in Spain has revealed that extra virgin olive oil may play a significant role in protecting brain health, particularly in older adults. This finding adds to the existing body of evidence that highlights the cardiovascular benefits of olive oil.
The study specifically examined the effects of virgin olive oil compared to refined olive oil on cognitive function and gut microbiota diversity. Researchers found that individuals who consumed virgin olive oil exhibited improved cognitive abilities and a more diverse gut microbiome, which is considered an important indicator of intestinal and metabolic health.
“This is the first prospective study in humans to specifically analyze the role of olive oil in the interaction between gut microbiota and cognitive function,” stated Jiaqi Ni, the lead author of the study and a researcher at the Department of Biochemistry and Biotechnology at URV.
The research involved a two-year analysis of over 600 participants aged 55 to 75, all of whom were classified as overweight or obese and had metabolic syndrome—conditions that elevate the risk of heart disease. Throughout the study, the researchers monitored the participants’ consumption of both refined and virgin olive oil, alongside their gut microbiota.
Findings from the study suggest that the increase in gut bacteria diversity may be a key factor in the enhanced brain health observed in those consuming virgin olive oil. In contrast, participants who primarily consumed refined olive oil demonstrated a decline in gut microbiota diversity over time.
The distinction between refined and virgin olive oils lies in their processing methods. Refined olive oil undergoes industrial treatments that remove impurities, which can degrade the oil and strip it of beneficial antioxidants and vitamins.
In a follow-up assessment, researchers evaluated changes in cognitive function among participants. Those who regularly consumed extra virgin olive oil showed notable improvements in memory, attention, and executive function over the two-year period. Conversely, refined olive oil did not yield similar cognitive benefits.
“Not all olive oils have benefits for cognitive function,” Ni emphasized, highlighting the importance of choosing high-quality oils.
This research underscores the notion that the quality of dietary fats is as crucial as their quantity, according to Jordi Salas-Salvadó, the principal investigator of the study. “Extra virgin olive oil not only protects the heart but can also help preserve the brain during aging,” he remarked.
It is important to note that this observational study focused on older Mediterranean adults with specific health risks, which may limit the applicability of the findings to the broader population. Additionally, the study does not establish a direct causal relationship between olive oil consumption and cognitive changes.
Researchers acknowledged that factors such as smoking and lower education levels were more prevalent among participants who used refined oil, which could potentially skew the results despite their efforts to adjust the data. Furthermore, the reliance on self-reported dietary habits introduces a risk of inaccuracies.
The study has been published in the journal Microbiome.
According to Fox News, the implications of this research could encourage individuals to reconsider their dietary choices, particularly when it comes to the type of olive oil they incorporate into their diets.