Women who consistently follow a Mediterranean diet have a lower risk of stroke, according to a large study by the American Academy of Neurology.
The research, published in the scientific journal Neurology Open Access, found that adherence to a Mediterranean-style diet was associated with a reduced overall risk of stroke, as well as a lower risk of both ischemic and hemorrhagic stroke.
Who took part in the study
The study included 105,614 women with an average age of 53 at the start of the research. None of the participants had a prior history of stroke. The women were followed for an average of 21 years.
At the beginning of the study, participants completed detailed questionnaires about their dietary habits and were scored based on how closely they adhered to the Mediterranean diet.
How adherence to the Mediterranean diet was measured
Participants received one point if they consumed above-average amounts of whole grains, fruits, vegetables, legumes, olive oil, and fish, as well as moderate amounts of alcohol. An additional point was given if they consumed below-average amounts of red meat and dairy products.
The results
After accounting for factors known to influence stroke risk, such as smoking, physical activity, and high blood pressure, researchers found that:
- Women with the highest adherence to the Mediterranean diet had an 18% lower risk of stroke overall compared with those who followed it least.
- The risk of ischemic stroke was 16% lower.
- The risk of hemorrhagic stroke was 25% lower.
What the study does — and does not — show
The researchers emphasize that the study does not prove a cause-and-effect relationship, but rather demonstrates a strong association between a Mediterranean diet and reduced stroke risk.
One limitation of the study is that dietary habits were self-reported by participants, which may affect the accuracy of the findings.