Olive oil type may affect brainpower during aging

A Spanish study reported that extra virgin olive oil — compared with refined olive oil — was associated with improved cognitive function and greater gut microbiome diversity in adults aged 55–75 with metabolic syndrome. The study was observational, involved more than 600 people over two years, and does not prove causation.

Researchers at Universitat Rovira i Virgili in Spain reported links between the type of olive oil people consumed and measures of brain health and gut microbiome diversity. The study tracked consumption of refined and virgin (extra virgin) olive oil and monitored gut bacteria and cognitive tests over two years. Participants included more than 600 adults aged 55 to 75 who were overweight or obese and had metabolic syndrome. The authors described this as the first prospective human study to examine the interaction between olive oil, gut microbiota and cognition. Key findings: - The study followed more than 600 adults aged 55–75 with overweight or obesity and metabolic syndrome for two years. - Participants who consumed extra virgin (virgin) olive oil showed improvements in memory, attention and executive function over the study period, according to the researchers. - Extra virgin olive oil use was associated with greater gut microbiota diversity, while refined olive oil users showed less diversity over time. - Researchers noted that refined olive oil undergoes industrial processing that can remove natural antioxidants and vitamins, and they linked those differences to potential effects on health. - The study was observational, relied on self-reported diets, and the authors noted possible confounders such as higher smoking rates and lower education levels among some refined-oil users. Summary: The research suggests an association between extra virgin olive oil consumption and markers of better cognitive function and a more diverse gut microbiome in this specific group of older adults. Undetermined at this time.