Mediterranean diet linked to lower stroke risk in women, study reveals

ISLAMABAD: A new study suggests that adopting a Mediterranean-style diet may significantly reduce the risk of stroke, particularly among women.

The research, published in the journal Neurology, found that women who closely followed the Mediterranean diet had a lower risk of developing various types of stroke, including both the most common form caused by blocked blood flow and the more dangerous type involving bleeding in the brain.

The Mediterranean diet, commonly followed in countries such as Spain, Greece, Italy, and parts of France, emphasizes fruits, vegetables, whole grains, nuts, fish, and olive oil, while limiting red meat and processed foods.

The study tracked more than 105,000 women with an average age of 53 who had no prior history of stroke. At the start, participants provided detailed information about their eating habits through questionnaires. Their health was then monitored over a period of 21 years.

During the follow-up period, 4,083 women experienced a stroke. After adjusting for other risk factors, researchers found that women who adhered most closely to the Mediterranean diet had a 16 to 25 percent lower risk of different types of stroke compared to those with less healthy eating patterns.

Researchers said the findings add to growing evidence that a healthy diet plays a crucial role in protecting against stroke, which remains a leading cause of death and long-term disability worldwide. They also noted that fewer studies have explored the impact of diet on hemorrhagic stroke, making these results particularly important.

However, the team emphasized that further research is needed to better understand how the Mediterranean diet helps protect the brain and blood vessels, and to confirm the findings in other populations.