Mediterranean Diet Linked to Significant Reduction in Stroke Risk
A comprehensive long-term study spanning over two decades has provided compelling evidence that adhering to a Mediterranean diet can substantially lower the risk of experiencing a stroke. The research indicates that this dietary pattern, rich in specific healthy foods, may reduce the overall likelihood of stroke by up to 25%, offering a powerful preventive strategy against one of the world's leading causes of death and disability.
Detailed Findings from the Two-Decade Research
The study, published in the journal Neurology Open Access by the American Academy of Neurology, involved more than 105,000 women in California with an average starting age of 53. Participants were followed for an average of 21 years, providing a robust dataset on dietary habits and health outcomes. Researchers assigned scores from zero to nine based on how closely individuals followed the Mediterranean diet, with points awarded for higher consumption of whole grains, fruits, vegetables, legumes, olive oil, fish, and moderate alcohol intake, while lower scores were given for above-average red meat and dairy consumption.
After adjusting for factors such as smoking, physical activity levels, and high blood pressure, the analysis revealed striking results. Those in the highest adherence group (scores six to nine) were 18% less likely to suffer any stroke compared to those in the lowest group (scores zero to two). More specifically, the risk reduction was 16% for ischemic stroke, the most common type caused by blocked blood flow to the brain, and an impressive 25% for hemorrhagic stroke, which results from bleeding in the brain and is often more severe.
Expert Reactions and Broader Implications
Dr. Sophia Wang from the City of Hope Comprehensive Cancer Centre in Duarte, California, who led the research, emphasised the significance of these findings. "Our findings support the mounting evidence that a healthy diet is critical to stroke prevention," she stated. "We were especially interested to see that this finding applies to hemorrhagic stroke, as few large studies have looked at this type of stroke."
Independent experts have welcomed the study, noting its potential impact on public health. Juliet Bouverie, Chief Executive of the Stroke Association, highlighted that approximately nine out of ten strokes are preventable, underscoring the "huge potential" for dietary changes to reduce incidence. "It's long been known that eating a Mediterranean diet can help to lower the risk of cardiovascular diseases, such as stroke," she said. "We welcome how this has now been shown to reduce the risk of total, ischemic, and haemorrhagic strokes. Haemorrhagic strokes, while less frequent, are much more severe, so it's reassuring that this study sheds light on this critical yet understudied subtype."
Study Limitations and Future Research Directions
While the findings are promising, the study has certain limitations. It focused exclusively on women and relied on self-reported dietary data, which may introduce some bias. However, researchers argue that the large sample size and lengthy follow-up period lend considerable weight to the conclusions. Dr. Wang called for further studies to confirm these results and explore the underlying biological mechanisms. "Further studies are needed to confirm these findings and to help us understand the mechanisms behind them so we could identify new ways to prevent stroke," she noted.
Globally, stroke affects over 15 million people annually, resulting in 5 million deaths and leaving another 5 million with permanent disabilities. This research adds to a growing body of evidence linking the Mediterranean diet—characterised by high intakes of olive oil, nuts, seafood, whole grains, and vegetables—to various health benefits, including reduced risks of heart disease and certain cancers. By quantifying its protective effects against different stroke types, the study offers actionable insights for individuals and healthcare providers aiming to mitigate stroke risk through dietary modifications.
