Specific type of olive oil offers unexpected advantages for brain health

Study Links Extra Virgin Olive Oil to Brain Health

Olive oil has been recognized for its heart health benefits for a while, but a new study from the University of Rovira y Virgili in Spain suggests that extra virgin olive oil might also play a role in protecting brain health.

The research indicates that individuals consuming virgin olive oil—rather than the refined version—exhibited better cognitive function and greater diversity in their gut microbiome. This diversity is considered a crucial marker for gut and metabolic health.

“This is the first prospective human study that specifically examines the connection between olive oil, gut microbiota, and cognitive health,” stated Jiaqi Ni, the lead author and a researcher at the university’s Department of Biochemistry and Biotechnology.

The investigation analyzed data over two years from more than 600 participants aged 55 to 75 who were overweight or obese and diagnosed with metabolic syndrome, a condition that heightens the risk of heart disease.

The researchers monitored the intake of both refined and virgin olive oil among the participants, along with their gut microbiota—the total collection of microorganisms residing in the gut.

Interestingly, findings implied that a richer variety of gut bacteria might explain the cognitive benefits observed in those who consumed virgin olive oil. In contrast, those consuming refined olive oil showed a decline in gut bacterial diversity over time.

As pointed out by the researchers, the distinction between refined and virgin olive oil lies largely in their processing methods. Refining removes impurities but also diminishes the oil’s health-promoting antioxidants and vitamins.

The team conducted follow-up assessments to evaluate changes in cognitive abilities, and it was found that participants utilizing extra virgin olive oil displayed enhancements in memory, attention, and executive function throughout the study period.

A particular genus of bacteria, Adler’s kreuzia, was identified as a possible indicator of cognitive preservation, as higher levels of this bacteria were discovered in those who frequently used virgin olive oil.

In contrast, those who primarily used refined olive oil did not experience similar cognitive enhancements. “Not all olive oils are effective for cognitive function,” remarked Nee.

Jordi Salas Salvado, the study’s lead researcher, emphasized that the quality of fats consumed is just as vital as the amount. He mentioned, “Extra virgin olive oil not only supports heart health but also contributes to brain protection as we age.”

It’s important to note that this was an observational study, mainly focused on older individuals in the Mediterranean region with specified health risks, which might limit the applicability of the findings to the wider population. Additionally, the study does not definitely prove that olive oil alone caused the improvements in cognitive function.

Researchers highlighted that factors like smoking prevalence and lower educational levels among users of refined oils could potentially influence the results, despite their attempts to adjust for these variables. Also, the study relied on participants’ self-reported dietary habits, which introduces a risk of inaccuracies.