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Good Question: Can olive oil lower your chance of becoming a stroke victim?

Kentucky is ranked 15th when it comes to stroke deaths, but now some new research shows adding something in your diet could help Kentuckians becoming a victim.


60 year old Sherry Lunetto's cholesterol was high, putting her at risk for heart attack and stroke.

Lunetto decided it was time to make some big diet changes.

"I'm eating a lot less fat, trying to eat more fruits, vegetables, nuts and beans," said Sherry Lunetto.

New research shows adding another ingredient, olive oil could also improve health.

A study of 76 hundred people over 65 in France finds those who regularly used olive oil for cooking and dressing have a 41% lower risk of stroke.

"The type of fat that an olive oil is, is a component that can actually do other things. Its omega three fatty acids and we know that these decrease inflammation, decrease cholesterol, dilate the arteries and prevent clots," said Dr. Suzanne Steinbaum.

Olive oil is also known to protect against other stroke and heart disease risk factors including:
high blood pressure
high cholesterol

People in the French study mostly used extra virgin olive oil.

"Extra virgin olive oil has the highest amounts of antioxidants, is the purest olive oil that has the most protection for the artery," said Dr. Steinbaum.

Lunetto is glad to hear she may be lowering her stroke risk already, realizing a little oil she already liked could help save her life.

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