Mediterranean Diet: Linked to Lower Stroke Risk

A new study highlights the association of the Mediterranean diet with a lower risk of stroke in women. The research, published in «Neurology Open Access», examined data from 105,614 women with an average age of 53 years, with no history of stroke.

Participants assessed their dietary habits and were scored according to their adherence to the Mediterranean diet. The study lasted 21 years.

The results showed that women who more closely followed the Mediterranean diet had an 18% lower risk of stroke, a 16% lower risk of ischemic stroke, and a 25% lower risk of hemorrhagic stroke.

The researchers emphasize that the study shows a correlation and not a causal relationship. Further research is needed to confirm the findings.

The Mediterranean diet includes high consumption of whole grains, fruits, vegetables, legumes, olive oil and fish, moderate alcohol consumption, and low consumption of red meat and dairy products.