Mediterranean Diet Linked to Lower Stroke Risk
A large study spanning two decades suggests that following a Mediterranean diet may help reduce the risk of various types of stroke, potentially by as much as 25%. The diet, which emphasizes olive oil, nuts, seafood, whole grains, and vegetables, has long been associated with multiple health benefits, but this particular aspect of its impact on stroke risk hasn’t been thoroughly explored until now.
Published in the journal Neurology Open Access, the research shows a connection between the diet and a decrease in stroke incidence, though it stops short of proving causation. Experts not directly involved with the study welcomed these findings and highlighted the considerable chance to lower stroke risk. In fact, over 15 million people globally suffer a stroke every year, with 5 million fatalities and an additional 5 million facing permanent disabilities.
The study was led by researchers from both the US and Greece, revealing that the Mediterranean diet correlates with a reduced overall risk of stroke, including both ischemic and hemorrhagic strokes. An ischemic stroke happens when blood flow to a part of the brain is obstructed, making it the most common type. Conversely, a hemorrhagic stroke results from bleeding in the brain.
“Our findings add to the growing body of evidence that emphasizes the importance of a healthy diet for stroke prevention,” stated study co-author Sophia Wang from the City of Hope Comprehensive Cancer Centre in Duarte, California. She noted the particular interest in the study’s implications for hemorrhagic strokes, as few extensive studies had previously focused on this category.
The research included 105,614 women in California, averaging 53 years old at the study’s inception, who had no prior stroke history. Participants were rated on a scale from zero to nine based on their adherence to the Mediterranean diet. Points were given for consuming higher-than-average amounts of whole grains, fruits, vegetables, legumes, olive oil, fish, and for moderate alcohol consumption, while lower intakes of red meat and dairy also earned points. About 30% of the participants fell into the higher scoring range of six to nine, while 13% scored between zero and two.
During an average follow-up span of 21 years, researchers adjusted for various factors like smoking status, physical activity levels, and blood pressure. Those in the highest adherence group were found to be 18% less likely to experience a stroke compared to the lowest group. Specifically, they were 16% less likely to suffer an ischemic stroke and 25% less likely to have a hemorrhagic stroke, in line with the study’s findings.
“Stroke continues to be a leading cause of death and disability, so it’s encouraging to think that dietary improvements could reduce our risk for such a devastating condition,” Wang remarked, emphasizing a need for further studies. These would help clarify these findings and uncover the underlying mechanisms involved, which could lead to new stroke prevention strategies.
While the study has limitations—focusing solely on women and relying on self-reported dietary data—independent experts consider the results noteworthy. Juliet Bouverie, chief executive of the Stroke Association, pointed out that nine out of ten strokes could be preventable, underscoring the substantial potential to minimize stroke risk.
“It’s long been acknowledged that adhering to a Mediterranean diet can lower the chances of cardiovascular issues, including strokes,” she noted. “We appreciate that this research substantiates the diet’s role in reducing the risks associated with total, ischemic, and hemorrhagic strokes.”
Bouverie added that although hemorrhagic strokes are less common, they tend to be more severe, making it particularly reassuring that the study addresses this critical yet often overlooked type.
