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Olijfolie tegen een beroerte*
Uit een Franse studie onder ruim zevenduizend vijfenzestigplussers die ruim vijf jaar gevolgd werden blijkt dat het regelmatig gebruik van olijfolie de kans op een beroerte duidelijk kan verminderen. Zij die regelmatig veel olijfolie gebruikten, bij het koken, als dip of in dressings hadden wel 40% minder kans op een beroerte dan zij die nooit olijfolie gebruikten.
Olive oil consumption, plasma oleic acid, and stroke incidence
The Three-City Study
1. C. Samieri, PhD, 2. C. Féart, PhD, 3. C. Proust-Lima, PhD, 4. E. Peuchant, MD, PhD, 5. C. Tzourio, MD, PhD, 6. C. Stapf, MD, 7. C. Berr, MD, PhD and 8. P. Barberger-Gateau, MD, PhD
+ Author Affiliations
1. From the Research Center INSERM, U897, Department of Nutritional Epidemiology (C. Samieri, C.F., P.B.-G.), Bordeaux; Research Center INSERM, U897, Department of Biostatistics (C.P.-L.), Bordeaux; University Victor Segalen Bordeaux 2 (C. Samieri, C.F., C.P.-L., P.B.-G.), ISPED, Bordeaux; INSERM (E.P.), U876, Bordeaux; CHU de Bordeaux (E.P.), Hôpital Saint-André, Department of Biochemistry, Bordeaux; INSERM (C.T.), U708, Neuroepidemiology Unit, University Pierre et Marie Curie Paris VI, Paris; Department of Neurology (C.T., C. Stapf), Hôpital Lariboisière, APHP, Paris; University Diderot Paris VII (C. Stapf), Paris; INSERM (C.B.), U1061, University Montpellier 1, Montpellier; and CHU Montpellier (C.B.), CMRR Languedoc Roussillon, Montpellier, France. 
1. Address correspondence and reprint requests to Dr. Cécilia Samieri, Equipe Epidémiologie de la Nutrition et des Comportements Alimentaires, INSERM, U897, Université Bordeaux 2, ISPED case 11, 146 rue Léo-Saignat, F-33076 Bordeaux cedex, France Cecilia.Samieri@isped.u-bordeaux2.fr
Abstract
Objective: To determine whether high olive oil consumption, and high plasma oleic acid as an indirect biological marker of olive oil intake, are associated with lower incidence of stroke in older subjects. 
Methods: Among participants from the Three-City Study with no history of stroke at baseline, we examined the association between olive oil consumption (main sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and incidence of stroke (median follow-up 5.25 years), ascertained according to a diagnosis validated by an expert committee. 
Results: In the main sample, 148 incident strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed (p for trend = 0.02). Compared to those who never used olive oil, those with intensive use had a 41% (95% confidence interval 6%–63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident strokes occurred. After full adjustment, higher plasma oleic acid was associated with lower stroke incidence (p for trend = 0.03). Compared to those in the first tertile, participants in the third tertile of plasma oleic acid had a 73% (95% confidence interval 10%–92%, p = 0.03) reduction of stroke risk. 
Conclusions: These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects. (November 2011) 

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