Olive Oil Linked to Reduced Stroke Risk
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Rating
Olive Oil Linked to Reduced Stroke Risk
Our Review Summary
An added nice touch was the discussion of the possible etiology of the olive oil effect (e.g., inflammation).
Overall, a solid summary.
Why This Matters
When an observational study points to a statistical association between one factor and one outcome, it is important to explain why that doesn’t necessarily mean that one factor caused that one outcome. This story did a better job of that than its LA Times competition.
Criteria
Not Applicable
Not applicable. The cost of olive oil is not in question.
Not Satisfactory
The story only cited a 41% lower risk of stroke but didn’t give the actual numbers of how many versus how many in the different groups. That may give an inflated sense of benefit or risk reduction.
Not Applicable
Not applicable.
Satisfactory
Unlike the LA Times piece, WebMD rurns to an editorial writer and two other independent experts to evaluate the evidence. It mentioned that this was an observational study but didn’t explicitly define that or why that’s a potential limitation.
Satisfactory
No disease-mongering of stroke in the story.
Satisfactory
Great sourcing – with 3 independent voices besides the study authors.
Satisfactory
The story ends, appropriately, with this: “Keeping blood pressure controlled, not smoking, exercising regularly, and eating a healthy diet that is low in salt and rich in fruits and vegetables can also help reduce stroke risk.”
Not Applicable
Not applicable. The availability of olive oil is not in question.
Satisfactory
The relative novelty of the study’s focus was clear in the story.
Satisfactory
It’s clear that the story did not rely on a news release.
Total Score: 6 of 7 Satisfactory
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