A study has highlighted a common ingredient found in most UK kitchens that can potentially reduce the number of dementia-related deaths. Doctor Mark Hyman, a respected doctor in the field of nutrition, highlighted the results on social media.
He pointed out that just a spoonful of olive oil every day ‘has been linked to a 28 per cent lower risk of dementia-related death’. The 2024 study involved more than 92,000 participants for 28 years.
Olive oil has long been hailed as a health food. Forming a key part of the Mediterranean diet, it is associated with lower cholesterol, better heart health, and living to an older age.
Dr Hyman said: “This wasn’t a short-term trial—researchers tracked 92,383 participants for 28 years and found that those who consumed at least 7 grams of olive oil daily had a 28% lower risk of dementia-related death.
“Importantly, this association held even after adjusting for diet quality, genetics (including the APOE ε4 gene, which increases dementia risk), and lifestyle factors.
“Why is olive oil so protective? It’s packed with monounsaturated fats, polyphenols, and vitamin E, which have been shown to protect brain cells from oxidative damage, reduce neuroinflammation, a key driver of cognitive decline, and support vascular health and maintain blood flow to the brain.
“The study also found that replacing just 5 grams of margarine or mayonnaise with olive oil was associated with an 8–14% lower risk of dementia mortality. This highlights how eliminating harmful trans fats and switching to brain-supportive fats can make a measurable difference.
“With dementia rates on the rise, these findings reinforce that what’s on your plate directly impacts your brain health. Prioritizing extra virgin olive oil may be a simple yet powerful strategy for cognitive longevity.”
Why is it so good for us?
The University of California says: “Olive oil has various health benefits. The majority of the fats in olive oil are made up of monounsaturated fatty acids (MUFAs). These have been shown to increase levels of “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL). Out of all plant-based cooking oils, olive oil has the highest levels of MUFAs.
“This, along with the anti-inflammatory and antioxidant compounds in olive oil, may reduce plaque buildup in your arteries. It may also help protect your body from harmful chemicals that have been linked to chronic diseases like cancer, autoimmune diseases, and heart disease.”
Multiple studies show that the compounds and antioxidants in EVOO may help lower your cancer risk. And oleocanthal, in particular, is thought to play a role in the cell death of cancer cells.
Extra virgin olive oil also contains more than 20 types of polyphenols, a category of plant-based chemical compounds that help protect your heart and reduce inflammation throughout your body. Polyphenols are a type of antioxidant.
“Extra virgin olive oil is loaded with antioxidants,” registered dietitian Julia Zumpano says, “which is where all of the main benefits come from.
“We know that there are quite a lot of health benefits to extra virgin olive oil, in particular. It has been shown to have antioxidants and anti-inflammatory properties, specifically from the types of fat it has.
“All forms of olive oil are good for us,but extra virgin olive oil isn’t heated or altered by temperature or any chemicals. It’s the closest thing to the pressing of fresh oil.”