Mediterranean Diet Cuts Stroke Risk in Women by Nearly 20%, Study Finds

A large-scale study has found that women following a Mediterranean diet may face a lower risk of stroke. The research tracked over 105,000 participants and revealed significant reductions in both ischemic and hemorrhagic stroke rates. These findings add to growing evidence linking the diet to long-term health benefits for women.

The study focused on women aged 55 to 75, a group where one in five will experience a stroke. Researchers discovered that those closely adhering to the Mediterranean diet were 18% less likely to suffer any type of stroke. The risk of ischemic stroke dropped by 16%, while hemorrhagic stroke risk fell by 25%.

The Mediterranean diet centres on vegetables, fruits, beans, olive oil, nuts, and fish, with limited meat, dairy, and moderate alcohol. Earlier research has tied this eating pattern to lower risks of dementia, gum disease, depression, breast cancer, and diabetes. While the World Health Organization's guidelines promote reducing salt, sugar, and fats, the Mediterranean approach emphasises healthy fats like olive oil and omega-3-rich fish.

Stroke remains a leading cause of death among US women, with risks rising after menopause. Though no single study pinpoints exact Mediterranean diet rules for stroke prevention, broader evidence links its whole-food focus to better heart health and reduced stroke risk.

The results suggest that long-term commitment to the Mediterranean diet could help women lower their stroke risk as they age. With stroke affecting a significant portion of older women, dietary changes may offer a practical way to improve health outcomes. Further research could explore how specific components of the diet contribute to these benefits.