Our study was conducted in a multiethnic urban cohort of New York City, which is unlikely to strictly consume the foods typical of Mediterranean countries. Therefore, and given the ethnic, geographic, and cultural differences in attitude toward olive oil consumption, it is not unexpected that the ratio of monounsaturated fatty acids to saturated fatty acids in our population was significantly lower as compared with that of Mediterranean populations. It is certainly possible that even higher ratios that exceed certain thresholds (such as the ones seen in Mediterranean populations) may have even more beneficial effects in cognition, but that does not negate the benefit of a Mediterranean-type diet in our cohort.
Scarmeas N, Stern Y, Mayeux R, Nieves JW, Luchsinger JA. Whole-Diet Approach, Mediterranean Diet, and Alzheimer Disease—Reply. Arch Neurol. 2007;64(4):607. doi:10.1001/archneur.64.4.607-a