According to a recent study, individuals who adhere closely to the Mediterranean dietary pattern may lessen their likelihood of experiencing a stroke.*
Overall, researchers noted in findings published in the journal Neurology Open Access that females exhibiting the strongest adherence to a diet modeled after the Mediterranean approach had an 18% reduced risk of any type of stroke.
Specifically, the investigation revealed that their risk for strokes caused by blood clots (ischemic strokes) was 16% lower, while their risk for strokes resulting from bleeding in the brain (hemorrhagic strokes) was diminished by 25%.
“Our results reinforce the growing body of evidence suggesting that eating healthily is vital for stroke prevention,” stated Professor Sophia Wang from the City of Hope Comprehensive Cancer Center in Duarte, California. “We were particularly interested to see this association extend to hemorrhagic stroke, as relatively few large-scale studies have examined this subtype.”
For the purpose of this research, scientists analyzed data collected from the long-running California Teachers Study, which involved over 133,000 female educators and administrators.
The health status of these women was monitored beginning in 1995, and all participants completed an extensive questionnaire about their dietary habits upon entering the study.
The researchers posit that the Mediterranean diet emphasizes high consumption of fresh produce, whole grains, seeds, nuts, legumes, and olive oil.
Fish and seafood intake should occur at least twice weekly, while dairy products and lean proteins should be eaten daily in smaller quantities. The regimen advocates for minimal consumption of red meat and processed foods, along with avoiding sugary beverages entirely.
Each participant was assigned a score ranging from 0 to 9 based on how closely her eating habits mirrored the recommended Mediterranean dietary guidelines.
Approximately 30% of the women scored between 6 and 9, placing them in the highest adherence group. Conversely, 13% received scores spanning from 0 to 2.
Over an average follow-up period spanning 21 years, nearly 4,100 strokes occurred among the entire cohort of women.
Within the group of 31,638 individuals in the category with the highest risk for ischemic stroke, 1,058 cases resulting from a clot blocking blood supply to the brain were recorded, compared with 395 cases among the 13,204 individuals in the lowest-risk category.
The highest-scoring group registered 211 instances of hemorrhagic stroke, caused by bleeding within the brain, versus 91 cases in the lowest-scoring group.
Even after accounting for other known risk determinants, the research team concluded that the Mediterranean dietary pattern exerts a substantial influence on women’s stroke risk.
“Stroke remains a leading cause of both death and disability, so it’s encouraging to consider that improving our diet could mitigate the risk of this devastating disease,” commented Wang. “More research is necessary to validate these findings and to fully grasp the underlying mechanisms so that we can pinpoint novel avenues for stroke prevention.”
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