Harvard reveals life-extending secret in Turkish cuisine

Harvard University scientists have discovered that regular consumption of olive oil, a key element of Turkish cuisine, markedly reduces the risk of death. This pioneering research indicates that adding olive oil to your diet can decrease the risk of dying from dementia by 28%.

Olive oil has long been heralded as a 'superfood' capable of extending life expectancy when part of a healthy diet. Now, it's also recognized for its potential to diminish the risk associated with dementia.

The study comes at a critical time as many countries grapple with an aging population and the increasing prevalence of Alzheimer's disease and other forms of dementia. Researchers pointed out that substituting fats like margarine and commercial mayonnaise with olive oil could be a simple yet effective way to combat dementia-related mortality.

The study underscores the importance of daily consumption, recommending over half a tablespoon of olive oil each day. Dementia, a condition that significantly impairs memory and other cognitive functions to affect daily living, mainly stems from physical changes in the brain, with Alzheimer's being the most common form. This pioneering research analyzed dietary surveys and death records of over 90,000 U.S. citizens over thirty years, finding that 4,749 of them died from dementia.

The findings revealed that individuals who consumed more than half a tablespoon of olive oil daily had a 28% lower risk of dying from dementia compared to those who never or rarely used olive oil.

Moreover, replacing a teaspoon of margarine or mayonnaise with olive oil every day could decrease the risk of dying from dementia by 8 to 14%. This study not only highlights the health benefits of olive oil but also emphasizes the role of diet in preventing dementia-related deaths.