Recent research indicates that adherence to the Mediterranean diet may significantly reduce the risk of stroke among women. A study published in Neurology Open Access reveals that women who closely follow this dietary pattern are 18% less likely to experience a stroke compared to those who do not. The Mediterranean diet is characterized by an emphasis on whole foods, including vegetables, fruits, legumes, fish, and olive oil, while limiting processed foods, dairy, red meat, and saturated fats.
The study involved 105,614 women, averaging 53 years of age, who had no prior history of stroke. Participants completed a questionnaire assessing their dietary habits and were scored on their adherence to the Mediterranean diet. Those scoring between six and nine points—representing the highest adherence—comprised 30% of the group, whereas 13% scored between zero and two points.
Over a follow-up period of 21 years, 4,083 strokes were recorded, including 3,358 ischemic strokes and 725 hemorrhagic strokes. Adjustments were made for factors such as smoking and physical activity. Results showed that the highest-scoring group had a notably lower incidence of both ischemic (16% less) and hemorrhagic strokes (25% less).
Experts underline that the components of the Mediterranean diet are linked to improved cardiovascular health and reduced inflammation, which are crucial in lowering stroke risk. While the findings support existing evidence on the diet's benefits, researchers advocate for further studies to explore the underlying mechanisms and confirm these associations. The Mediterranean diet has also been associated with other health advantages, including reduced risk of hypertension, diabetes, and certain cancers, highlighting its potential role in overall health and disease prevention.