Mediterranean Diet May Lower Stroke Risk in Women

The research revealed that women who closely followed the Mediterranean diet were 18 percent less likely to experience any form of stroke. This includes a 16 percent reduction in the risk of ischemic stroke, which occurs when blood flow to the brain is obstructed, and a 25 percent reduction in the risk of hemorrhagic stroke, caused by bleeding in the brain.

Study author Sophia S. Wang from the City of Hope cancer research center underscored the importance of a healthy diet in stroke prevention. She noted the relevance of these findings given that strokes are a leading cause of death and disability, particularly among women.

The research pointed out that women face a higher lifetime incidence of stroke compared to men, which is partly linked to increased risk post-menopause. Moreover, women often have greater lifetime prevalence of stroke risk factors, including hypertension and arrhythmia.

The study involved over 105,600 women with an average starting age of 53, all of whom had no prior history of stroke. Participants completed dietary questionnaires scoring their adherence to the Mediterranean diet from zero to nine. They were followed for an average of 21 years, during which time 4,083 strokes were recorded: 3,358 were ischemic strokes and 725 were hemorrhagic strokes. While the study's reliance on self-reported data introduces some limitations concerning accuracy, the researchers suggested further studies are required to confirm these findings and explore mechanisms of stroke prevention.

Characterized by a largely plant-based emphasis, the Mediterranean diet focuses on healthy fats, particularly olive oil, and promotes high consumption of vegetables, legumes, fruits, and fish while minimizing dairy, red meat, and saturated fats. In addition to reducing stroke risk, previous studies have linked this diet to lower dementia risks among individuals with genetic predispositions and demonstrated benefits in gum health, blood sugar control, and cognitive decline.