Science Confirmed: Mediterranean Diet Reduces Stroke Risk
Results of a study that lasted more than two decades show that a diet rich in vegetables, nuts, and olive oil reduces the risk of all types of stroke. The Mediterranean diet, scientists point out, can reduce the risk by up to 25 percent.
TL;DR
- A Mediterranean diet rich in vegetables, nuts, and olive oil is linked to a reduced risk of all types of stroke.
- The study suggests this diet could lower the risk of all strokes by up to 25%, with an 18% reduction in overall stroke risk observed in participants with the healthiest dietary habits.
- Specific reductions were noted for ischemic stroke (16%) and hemorrhagic stroke (25%).
- The research involved over 105,000 women in California followed for approximately 21 years.
- Experts emphasize the importance of healthy eating for stroke prevention and acknowledge the significant potential of the Mediterranean diet in this regard, particularly for hemorrhagic strokes.
- Despite limitations like self-reported food intake and focusing only on women, the findings are considered significant.