Study Links Mediterranean Diet to Reduced Stroke Risk

Published in Neurology Open Access, a journal of the American Academy of Neurology, the research led by teams from the US and Greece analyzed data from 105,614 women in California, averaging 53 years old at the study's outset. Participants were assessed on their adherence to the Mediterranean diet, scoring between zero and nine based on their consumption of healthy foods and moderation of red meat and dairy.

Overall, 30% of participants ranked in the highest adherence group, with scores of six to nine, while 13% scored between zero and two. After adjusting for other stroke risk factors such as smoking, physical activity, and hypertension, those in the highest adherence group had an 18% lower chance of experiencing a stroke, a 16% lower chance of having an ischemic stroke, and a notable 25% lower risk of hemorrhagic stroke.

Study author Sophia Wang from City of Hope Comprehensive Cancer Centre emphasized the importance of dietary choices in stroke prevention, noting a specific interest in the impact on hemorrhagic stroke, which has been less frequently studied. The findings are significant as they highlight the potential of diet in reducing incidence rates of stroke, a leading cause of death and disability globally.

Experts not involved in the study have acknowledged its importance but reminded that it focused exclusively on women and relied on self-reported dietary data, which may introduce some limitations. Juliet Bouverie, chief executive of the Stroke Association, underscored the potential for diet to play a critical role in preventing strokes, stating that nine out of ten strokes are preventable and welcoming the new evidence on the Mediterranean diet's effectiveness.