A recent study indicates that women who adhere closely to a Mediterranean-style diet may reduce their risk of experiencing various types of stroke, including ischemic and hemorrhagic strokes. The findings suggest that women with the highest adherence to the Mediterranean diet had an 18% lower likelihood of having any type of stroke compared to those who followed the diet less closely. Specifically, higher adherence was correlated with a 16% reduction in the risk of ischemic stroke and a 25% reduction in the risk of hemorrhagic stroke, after adjusting for lifestyle and health factors.
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Stroke, which impacts the arteries leading to and within the brain, is the third leading cause of death in the United States and a significant cause of disability. Women have a higher lifetime risk of stroke compared to men, and they tend to experience worse outcomes. Approximately one in five women will have a stroke, with risks increasing with age and unique factors such as contraceptive use, pregnancy, and menopause contributing to their vulnerability.
The observational study, published in Neurology Open Access, involved 105,614 women with an average age of 53 who had no history of stroke. Participants completed dietary questionnaires and received a Mediterranean diet score from 0 to 9 based on their eating habits, where higher scores indicated greater consumption of whole grains, fruits, vegetables, legumes, fish, olive oil, moderate alcohol consumption, and lower intake of red meat and dairy. About 30% of participants scored 6 to 9, the highest adherence group, while 13% scored 0 to 2, the lowest.
Over an average follow-up of 21 years, researchers collected data on 4,083 strokes, including 3,358 ischemic strokes and 725 hemorrhagic strokes. Notably, Michelle Routhenstein, a registered dietitian, commented on the study's findings, emphasizing that the overall direction of the results aligns with previous research linking the Mediterranean diet to improved cardiovascular factors such as blood pressure and cholesterol.
The study revealed that in the highest adherence group, there were 1,058 cases of ischemic stroke compared to 395 in the lowest group. For hemorrhagic strokes, there were 211 cases in the highest group and 91 in the lowest. After adjusting for variables like smoking and physical activity, women with higher Mediterranean diet scores were found to have a significantly reduced risk for both stroke types.
Although the study highlights significant associations, it relies on self-reported dietary information, which can introduce bias, and is observational in nature, meaning it does not establish a direct cause-effect relationship. Researchers stress the need for further studies to confirm these findings and explore how dietary patterns affect stroke risk.
Wang, the study's lead author, noted that previous research has shown benefits of the Mediterranean diet for various populations, suggesting potential relevance for men and other demographics as well. The Mediterranean diet emphasizes foods such as extra-virgin olive oil, omega-3-rich fish, a variety of fruits and vegetables, legumes, and nuts, while limiting red meat and processed foods, which can support cardiovascular health.
Experts recommend practical steps for incorporating the Mediterranean diet into daily life, suggesting gradual adaptations rather than radical changes. Small adjustments, like using olive oil instead of butter and replacing red meat with fish or legumes, can lead to meaningful health benefits. Overall, the consistent adherence to a Mediterranean-style diet appears to be a valuable strategy for reducing stroke risk among women.