International health insurance patients may be interested to learn that consuming olive oil could lower the risk of stroke.
Research published in the medical journal Neurology, found that people aged 65 and above were less likely to experience a stroke if they consumed the oil.
The team looked at 7,625 people in the French cities of Bordeaux, Dijon and Montpellier and split them into groups who consumed no olive oil, a moderate about of oil or those who used it intensively.
After five years, the participants had had 148 strokes. However, the intensive-use group had a 41 per cent lower risk of stroke compared to those who never used olive oil in their diet.
Study author Cecilia Samieri from the University of Bordeaux, commented: "Our research suggests that a new set of dietary recommendation should be issued to prevent stroke in people 65 or older.
"Stroke is so common in older people and olive oil would be an inexpensive and easy way to prevent it."
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