Mediterranean Diet Linked to Reduced Stroke Risk, Study Suggests
A large study conducted over two decades indicates that following a Mediterranean diet may reduce the risk of all types of stroke, with potential reductions up to 25%. This dietary pattern, rich in olive oil, nuts, seafood, whole grains, and vegetables, has previously been linked to various health benefits, though its impact on all forms of stroke had limited prior evidence.
Published in Neurology Open Access, a journal of the American Academy of Neurology, the study suggests an association rather than proving a direct cause for lower stroke risk. Experts not involved with the research acknowledged the findings, highlighting the significant potential to decrease an individual's chances of experiencing a stroke. Annually, over 15 million people globally suffer a stroke, with 5 million deaths and 5 million cases of permanent disability.
Key Findings: Broader Stroke Protection
The study, led by researchers from the US and Greece, found that the Mediterranean diet was associated with a lower risk for overall stroke, ischemic stroke, and hemorrhagic stroke.
Understanding Stroke Types
- Ischemic stroke occurs when blood flow to a part of the brain is blocked.
- Hemorrhagic stroke is caused by bleeding in the brain.
Sophia Wang, a study author from City of Hope Comprehensive Cancer Centre, stated that the findings support the increasing evidence that a healthy diet is crucial for stroke prevention. The research specifically noted the finding concerning hemorrhagic stroke, as this type has been less frequently examined in large studies.
"The findings support the increasing evidence that a healthy diet is crucial for stroke prevention."
— Sophia Wang, Study Author, City of Hope Comprehensive Cancer Centre
The Study: Two Decades of Observation
The study involved 105,614 women in California, with an average age of 53 at the study's start and no prior history of stroke. Participants received a score from zero to nine based on their adherence to the Mediterranean diet. Points were awarded for above-average consumption of whole-grain cereals, fruits, vegetables, legumes, olive oil, and fish, along with moderate alcohol intake. Points were also given for below-average consumption of red meat and dairy products. The highest adherence group (scores of six to nine) comprised 30% of participants, while the lowest group (scores of zero to two) included 13%.
Significant Reductions Observed
After an average follow-up of 21 years, and adjusting for other stroke risk factors such as smoking, physical activity, and high blood pressure, participants in the highest adherence group demonstrated an 18% lower likelihood of having a stroke compared to those in the lowest group. They also showed a 16% lower risk for ischemic stroke and a remarkable 25% lower risk for hemorrhagic stroke.
Wang commented on the significance of these findings, considering stroke a leading cause of death and disability, and emphasized the potential of dietary improvements.
Expert Endorsement and Future Directions
Study limitations included its focus exclusively on women and the use of self-reported dietary data. Despite these, independent experts, including Juliet Bouverie, chief executive of the Stroke Association, considered the findings significant.
"Nine out of ten strokes are preventable. This study further highlights the importance of the Mediterranean diet in showing reduced risk for total, ischemic, and especially severe hemorrhagic strokes."
— Juliet Bouverie, Chief Executive, Stroke Association
Further studies are required to confirm these observations and to understand the underlying mechanisms.