A new study by the Université Bordeaux has concluded that high olive oil consumption – in cooking and salad dressings – is strongly correlated with a reduced risk of stroke. The latest findings align with earlier research showing similar olive oil benefits in reducing diabetes, hypertension, lipid profile, coronary artery disease, and obesity risks. Together, these extended findings suggest that olive oil plays an important role in the superior general health outcomes of the Mediterranean basin. The new study of more than 7500 people aged 65 and older adjusted results for other dietary and lifestyle differences, and found a nearly 75 percent reduction in stroke risk between high and low olive oil users. Learn more about the new study at Olive Oil & Stroke Prevention.