Topic

Nutrition: The Mediterranean diet and olive oil

Consumption of olive oil reduces the risk of dementia-related mortality

This study, conducted in two large US prospective cohorts, found that the risk of dementia-related mortality was 28% lower in participants who consumed more than 7 grams per day of olive oil than in participants who never or rarely consumed olive oil.

The Mediterranean diet changed the gut microbiome and decreased the fecal calprotectin concentration in patients in remission of ulcerative colitis

In patients with remission of ulcerative colitis, the Mediterranean diet, compared to the habitual diet, induced changes in the gut microbiome, reduced fecal calprotectin concentrations, and increased fecal short-chain fatty acid levels.

The Mediterranean and low-fat diets reduce the risk of all cause mortality and non-fatal myocardial infarction in patients at increased risk of cardiovascular diseases

This network meta-analysis determined the relative efficacy of structured diet and health behavior programs (dietary programs) for preventing mortality and major cardiovascular events in patients at increased risk of cardiovascular diseases.

The Mediterranean diet is associated with a lower risk for all-cause dementia

Participants with the highest adherence to the Mediterranean diet had a 23% lower risk to develop dementia than those with the lowest level of adherence.