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Study shows Mediterranean diet associated with better cognitive function in older adults

Posted on by The Olive Oil Hunter

Adapted from an article for Medical Express by Fayeza Ahmed, September 11, 2019

Adherence to a Mediterranean diet has been associated with less cognitive decline over five years in older adults in the United States, according to a new study led by University of Maine and the University of South Australia researchers.

The study, conducted by researchers Alexandra Wade, Merrill Elias, and Karen Murphy and published in the journal Nutritional Neuroscience, examined the relationship between Mediterranean diet adherence and cognitive function in a sample of older adults in the Maine-Syracuse Longitudinal Study (MSLS).

MSLS, a study of aging, hypertension, cardiovascular disease, and cognitive function, was launched in 1974 by Elias. It has obtained longitudinal data from young adulthood to the elder years for 1,000 individuals, and cross-sectional data for more than 2,400 individuals initially recruited from central New York and followed throughout the U.S.

The Mediterranean diet has been associated with a range of health benefits. However, the majority of Mediterranean diet studies have been conducted in Mediterranean populations, and findings from non-Mediterranean populations are mixed.

Wade and colleagues found that participants who reported consuming a higher intake of foods associated with a Mediterranean diet, including olive oil, fruits, vegetables, legumes, fish, whole grains, and red wine, experienced moderately lower rates of cognitive decline in visual spatial organization and memory, attention and global cognitive function over a five-year period.

Causal relations cannot be inferred as the study was observational, according to the researchers. However, the findings indicate that adherence to a Mediterranean diet may be capable of delaying age and disease-related cognitive decline, one of the leading risk factors of dementia.

Future studies must examine possible associations between Mediterranean diet, such as biological factors or general good health as a positive influence on cognitive function, the researchers say.

The research reflects a longtime collaboration between researchers at the University of South Australia and the University of Maine.

Reference: Wade AT, Elias MF, Murphy KJ. Adherence to a Mediterranean diet is associated with cognitive function in an older non-Mediterranean sample: findings from the Maine-Syracuse Longitudinal Study. Nutritional Neuroscience. 2019; doi: 10.1080/1028415X.2019.1655201.

Italian Lamb Skewers (Arrosticini)

Posted on by The Olive Oil Hunter

A specialty of Abruzzo, these delectable skewers of lamb are deceptively simple. They were a favorite of 19th- century shepherds moving their herds from spring/summer pastures to fall/winter ones. To be strictly authentic, you’d substitute mutton for lamb. (We prefer lamb.)

Ingredients

  • 2 pounds boneless leg of lamb
  • Extra virgin olive oil
  • 2 to 3 sprigs fresh rosemary, one of them finely minced
  • Coarse salt (kosher or sea)

Directions

Step 1

Prepare the meat by removing any excess fat. Then cut it into cubes about 3/4-inch thick.

Step 2

Impale the cubes of meat on 8-inch bamboo skewers (the cubes are traditionally tightly packed on the skewers). Brush the arrosticini on all sides with a sprig of rosemary dipped in olive oil.

Step 3

Heat a large lightly oiled cast iron skillet or grill pan on the stovetop. (Alternatively, you can cook the arrosticini outdoors on a medium-hot grill or hibachi.) Cook the skewers for 30 seconds to
1 minute on each side, or until the meat is nicely seared. Season with salt and rosemary before serving.

Serves 6 as an appetizer or 4 as a main course — Recipe adapted from nonnabox.com

Chickpeas with Walnuts and Pomegranate Seeds

Posted on by The Olive Oil Hunter

This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.

Ingredients

  • 2 cups cooked garbanzo beans, drained and rinsed, if canned
  • 1/2 cup English walnuts, lightly toasted and coarsely chopped
  • 4 tablespoons extra virgin olive oil, or more as needed
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 1/4 cup fresh pomegranate arils

Directions

Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.

Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club

White Bean Bruschetta

Posted on by The Olive Oil Hunter

Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.

Ingredients

  • 2 cups cooked white beans (like cannellini or great northern), drained and rinsed
  • 3 small Roma tomatoes, seeded and diced
  • 1/4 cup Kalamata olives, diced
  • 6 tablespoons olive oil, divided use, plus more for drizzling
  • 1/4 cup basil, julienned
  • 2 large garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Serves 4 — Recipe adapted from seriouseats.com