A recent study indicates that adherence to a Mediterranean diet may lower the risk of stroke in women by 18%. The research highlights that those who closely followed this diet were less likely to experience strokes compared to those who did not.
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The Mediterranean diet emphasizes the consumption of vegetables, legumes, fruits, fish, and olive oil while reducing intake of dairy, red meat, and saturated fats. It encourages whole foods such as fruits, vegetables, whole grains, and lean proteins while limiting processed foods, without requiring calorie restriction.
Jennifer Wong, MD, a cardiologist not involved in the study, noted that the diet's low saturated fat and high concentration of fruits, vegetables, and whole grains align closely with the heart-healthy dietary guidelines recommended by the American Heart Association (AHA), supporting its link to lower stroke risk.
The study, published on February 4 in Neurology Open Access, involved 105,614 women with an average age of 53, none of whom had a history of stroke. Participants completed dietary questionnaires and were scored based on their adherence to the Mediterranean diet, receiving points for higher consumption of key food groups.
After following participants for 21 years, researchers recorded 4,083 strokes, including 3,358 ischemic strokes and 725 hemorrhagic strokes. The analysis, which adjusted for factors like smoking, physical activity, and high blood pressure, found that women in the highest-scoring group were 16% less likely to experience ischemic strokes and 25% less likely to suffer from hemorrhagic strokes.
Kristin Kirkpatrick, a dietitian not involved in the study, stated that the findings corroborate previous research associating the Mediterranean diet with reduced risks for heart attacks and strokes. She emphasized the need for further studies to confirm these results and explore the underlying mechanisms.
The Mediterranean diet is also associated with numerous health benefits, including improved vascular health, lower inflammation, and reduced metabolic risk factors linked to stroke, such as high blood pressure and elevated blood sugar. Wong mentioned that this dietary pattern is also correlated with a lower risk of hypertension, diabetes, and cognitive decline. A 2024 review further supports the Mediterranean diet's potential in reducing major cardiovascular events and overall cancer mortality.