A recent study conducted by research institutions in Tarragona focused on the relationship between diet, gut microbiota, and brain health. It followed 656 individuals aged between 55 and 75 for two years and found that consumption of virgin olive oil is inversely associated with cognitive decline. The potential benefits are thought to stem from its positive effects on the gut microbiome.

The research was conducted by the Human Nutrition Unit at Universitat Rovira i Virgili, the Pere Virgili Health Research Institute, and CIBERobn. The findings suggest that virgin olive oil plays a "determinative" role in protecting cognitive function due to its relationship with gut microbiota, which can influence brain health. This insight opens new avenues for understanding how dietary choices impact cognitive aging.

As part of an analysis involving individuals categorized as overweight or obese and diagnosed with metabolic syndrome, the study highlights the importance of dietary fats, such as those found in virgin olive oil, in promoting not only physical health but also cognitive resilience. These results emphasize the significant overlap between nutrition and neuroprotection, suggesting that incorporating olive oil into one's diet may serve as a beneficial strategy for older adults to preserve cognitive function.