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Tables 4 Participant’s neuropsychological characteristics after 1 year according to extra virgin olive oil-intake—(within group variation)

From: Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly

Variables Without EVOO With EVOO
Basal Follow-up Δ p value* Basal Follow-up Δ p value*
MMSE 24.6 (1.3) 25.6 (1.8) 0.96 (1.1) < 0.001 24.5 (1.5) 25.9 (1.3) 1.3 (1.1) < 0.001
ADAS-Cog 14.0 (4.5) 12.5 (3.6) − 1.6 (2.4) < 0.001 15.3 (5.2) 12.4 (4.6) − 3.0 (3.3) < 0.001
EVOO (g) 33 (10) 30 (12) − 3.3 (13) 0.069 36 (12) 26 (6) − 10 (14) < 0.001
  1. MMSE mini mental state examination, ADAS-Cog Alzheimer’s disease assessment scale-cognitive sub-scale, EVOO extra virgin olive oil, Δ difference
  2. * Paired T test