A prospective cohort study of 92,383 US adults found that higher olive oil intake was associated with a lower risk of dementia-related death, regardless of diet quality. Participants who consumed more than 7 g/day of olive oil had a 28% lower risk of dementia-related death compared to those who never or rarely consumed olive oil. This association remained significant even after adjusting for APOE ε4 genotype. Replacing margarine and mayonnaise with olive oil was linked to a 8-14% lower risk of dementia-related death, while substitutions for other vegetable oils or butter were not significant. The study also found that higher olive oil intake was associated with better diet quality, higher physical activity, and lower smoking rates. The findings suggest that olive oil consumption may be a potential strategy to reduce dementia mortality risk. The study highlights the importance of dietary patterns in cognitive health and supports current dietary recommendations to choose olive oil and other vegetable oils for overall health. The study was conducted in two large US cohorts, the Nurses' Health Study and the Health Professionals Follow-Up Study, and included data from 28 years of follow-up. The results indicate that olive oil consumption may have protective effects on cognitive health, particularly in women. The study also found that olive oil may improve vascular health, which could contribute to reduced dementia mortality. However, the study had limitations, including the possibility of reverse causation and potential confounding factors. The findings extend current dietary recommendations to the context of cognitive health and related mortality.A prospective cohort study of 92,383 US adults found that higher olive oil intake was associated with a lower risk of dementia-related death, regardless of diet quality. Participants who consumed more than 7 g/day of olive oil had a 28% lower risk of dementia-related death compared to those who never or rarely consumed olive oil. This association remained significant even after adjusting for APOE ε4 genotype. Replacing margarine and mayonnaise with olive oil was linked to a 8-14% lower risk of dementia-related death, while substitutions for other vegetable oils or butter were not significant. The study also found that higher olive oil intake was associated with better diet quality, higher physical activity, and lower smoking rates. The findings suggest that olive oil consumption may be a potential strategy to reduce dementia mortality risk. The study highlights the importance of dietary patterns in cognitive health and supports current dietary recommendations to choose olive oil and other vegetable oils for overall health. The study was conducted in two large US cohorts, the Nurses' Health Study and the Health Professionals Follow-Up Study, and included data from 28 years of follow-up. The results indicate that olive oil consumption may have protective effects on cognitive health, particularly in women. The study also found that olive oil may improve vascular health, which could contribute to reduced dementia mortality. However, the study had limitations, including the possibility of reverse causation and potential confounding factors. The findings extend current dietary recommendations to the context of cognitive health and related mortality.