For the study, researchers looked at the medical records of 7,625 people ages 65 and older from three cities in France: Bordeaux, Dijon and Montpellier.
Participants had no history of stroke and looked at olive oil consumption which was categorised as either “no use,” “moderate use” such as using olive oil in cooking or as dressing or with bread or “intensive use,” which included using olive oil for both cooking and as dressing or with bread.
In a little over five years, there were 148 strokes.