The Universitat Rovira i Virgili (URV), with the participation of the Institut de Recerca Biomèdica Catalunya Sud (IRB CatSud, formerly IISPV), has taken part in a pioneering study showing that consuming extra virgin olive oil may help preserve cognitive function by modulating the gut microbiota. The research, published in Microbiome, is the first study in humans to analyse this specific relationship.
The study was carried out using data from 656 people aged 55 to 75 with overweight or obesity and metabolic syndrome, all participating in the PREDIMED-Plus project. Participants who consumed extra virgin olive oil —and not refined oil— showed a better evolution of cognitive function and a more diverse gut microbiota, which is a key indicator of metabolic health. In addition, the bacterial genus Adlercreutzia was identified as a possible mediator of this protective effect.
The difference between the two types of olive oil lies in the production process: while extra virgin olive oil preserves antioxidants, polyphenols and bioactive compounds, refined oil loses most of these elements during industrial processing. “Not all olive oils have the same benefits for cognitive function,” explains Jiaqi Ni, first author of the study.
The results highlight the importance of fat quality within the Mediterranean diet. “Extra virgin olive oil not only protects the heart, but may also help preserve the brain during ageing,” says Jordi Salas-Salvadó, principal investigator. Codirectors Nancy Babio and Stephanie Nishi emphasise that, in a context of increasing cognitive decline, improving diet quality is an accessible and effective strategy.
This research was made possible thanks to the leadership of the URV and IISPV-CERCA, with the collaboration of CIBERobn and international institutions such as Wageningen University and Harvard University.
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