Researchers followed around 7,000 people aged 65 and over living in three French cities, for at least five years. They found those who used a lot of olive oil in cooking or as a dressing or dip had a lower risk of stroke than those who never used it. The researchers say older people should be given new dietary advice regarding olive oil.
研究人員追蹤法國3個城市約7000名65歲以上民眾至少5年，發現烹調時使用大量橄欖油，或是將橄欖油當作沙拉醬或沾醬的人，中風風險比從不使用橄欖油的人低。研究人員說，年長者應該獲得有關橄欖油的新飲食建議。
Lead author, Dr Cecilia Samieri, of the University of Bordeaux, said： "Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older. Stroke is so common in older people, and olive oil would be an inexpensive and easy way to help prevent it."
研究領導作者、波爾多大學的沙米愛里表示：「我們的研究認為，應該發送新的飲食建議，來避免65歲以上老人中風，中風在銀髮族群如此普遍，橄欖油會是不昂貴又簡單的預防方式。」
The researchers studied the medical records of 7,625 people aged 65 and older living in Bordeaux, Dijon and Montpelier. They were asked whether they used olive oil in cooking, on salads or with bread intensively, moderately or never.
研究人員觀察7625名居住在波爾多、第戎與蒙比利埃的65歲以上老人，研究他們的醫療紀錄，並詢問他們烹調時、做沙拉或吃麵包時，是否很常、適度或是從不使用橄欖油。
After around five years, 148 of the men and women had had a stroke. The study found the stroke risk was 41% lower in those who regularly used olive oil compared with those who abstained, once other factors such as diet, exercise and weight were taken into account.
經過約5年之後，其中148名男女中風。研究發現，飲食、運動與體重等其他因素列入考量之後，固定使用橄欖油者，中風風險比不使用者低41%。
研究人員追蹤法國3個城市約7000名65歲以上民眾至少5年，發現烹調時使用大量橄欖油，或是將橄欖油當作沙拉醬或沾醬的人，中風風險比從不使用橄欖油的人低。研究人員說，年長者應該獲得有關橄欖油的新飲食建議。
Lead author, Dr Cecilia Samieri, of the University of Bordeaux, said： "Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older. Stroke is so common in older people, and olive oil would be an inexpensive and easy way to help prevent it."
研究領導作者、波爾多大學的沙米愛里表示：「我們的研究認為，應該發送新的飲食建議，來避免65歲以上老人中風，中風在銀髮族群如此普遍，橄欖油會是不昂貴又簡單的預防方式。」
The researchers studied the medical records of 7,625 people aged 65 and older living in Bordeaux, Dijon and Montpelier. They were asked whether they used olive oil in cooking, on salads or with bread intensively, moderately or never.
研究人員觀察7625名居住在波爾多、第戎與蒙比利埃的65歲以上老人，研究他們的醫療紀錄，並詢問他們烹調時、做沙拉或吃麵包時，是否很常、適度或是從不使用橄欖油。
After around five years, 148 of the men and women had had a stroke. The study found the stroke risk was 41% lower in those who regularly used olive oil compared with those who abstained, once other factors such as diet, exercise and weight were taken into account.
經過約5年之後，其中148名男女中風。研究發現，飲食、運動與體重等其他因素列入考量之後，固定使用橄欖油者，中風風險比不使用者低41%。
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