Olive Oil in 'Mediterranean diet,' not so much red wine, linked to longer lifespan in new study

Researchers discover a potential new way in which diet influences aging-related diseases.

Extra virgin olive oil prevented build-up of toxic proteins in brains of mice

Researchers fed extra virgin olive oil (EVOO) to mice that are genetically engineered to get dementia from the accumulation of toxic proteins (tau proteins) in the brain that lead to alzheimer's. After six months the researchers saw a "60% reduction in toxic tau deposits in the brains of the mice fed the EVOO-enriched diet compared to the mice eating a regular diet," reports Forbes.

The article includes some caveats to this promising news:

While this line of research is promising (along with the list of EVOO studies leading up to the latest), a few limitations apply. Mouse research can point to important directions for human research, but it’s not the same as human research and does not demonstrate a cause-and-effect relationship between EVOO and brain-health benefits for humans. The positive results found in this and related studies suggest potential benefits, but they are not “proof” of anything.

Along with that limitation, it’s also important to note that the accumulation of tau in the human brain typically occurs over many years, for reasons we’re only starting to understand. The mice in this and related studies have been genetically altered to develop a similar condition in a matter of months. While this acceleration provides a useful model for research, it’s not nearly the same as what happens in humans over the course of decades.

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Olive Oil lies

Things often said about olive oil—that most of it is fake, that it's a good source of Omega-3, that 'first cold pressing' means anything— are dirty oily lies. tl;dr: buy only fresh, expensive, brand-name extra-virgin oil in tins, or just get something cheap and healthy that isn't olive oil.

Here the author addresses claims that transfats lurk at even medium heat:

6. Go ahead and turn up the heat. Because of its high polyphenolic content, extra-virgin is more stable than many other oils. The widely held belief that disaster lurks at temperatures above 250 degrees Fahrenheit is simply wrong. Extra-virgin remains stable up to about 410 degrees or a bit higher, depending on the extent of filtration (less filtered means lower temperatures). So deep-frying—best at 350 to 360 degrees—is more than acceptable. Use olive oil in baking too: Cakes gain a moist, rich texture when it’s swapped in for butter, as in the recipe for gluten-free blueberry muffins above.

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