Women who closely follow a Mediterranean diet may face a significantly lower risk of stroke, according to new research published in Neurology Open Access, the official journal of the American Academy of Neurology. The study found that adherence to the diet could reduce stroke risk in women by up to 25 percent.
Researchers observed that women with the highest adherence to the Mediterranean diet were 18 percent less likely to experience any stroke. The risk of ischemic stroke, caused by a blockage of blood flow to the brain, was 16 percent lower, while the risk of hemorrhagic stroke, caused by bleeding in the brain, was reduced by 25 percent.
“Our findings support the mounting evidence that a healthy diet is critical to stroke prevention,” said Sophia S. Wang, a study author from the City of Hope cancer research center in the United States. She added that, as stroke remains a leading cause of death and disability, improving dietary habits could play a significant role in reducing risk.
The study highlights that women have a higher lifetime incidence of stroke than men, partly due to increased risk after menopause. Women also have a greater prevalence of stroke-related conditions, such as hypertension and arrhythmia, which contribute to elevated lifetime risk.
The research included more than 105,600 women with an average age of 53 at the start of the study, all of whom had no previous history of stroke. Participants completed questionnaires about their diet and received a score from zero to nine reflecting adherence to the Mediterranean diet. Over an average follow-up period of 21 years, researchers recorded 4,083 strokes, including 3,358 ischemic and 725 hemorrhagic events.
The study is based on self-reported dietary data, which the authors noted could include inaccuracies. They called for further research to confirm the findings and to explore the mechanisms through which the Mediterranean diet protects against stroke, potentially opening new avenues for prevention strategies.
The Mediterranean diet emphasizes plant-based foods, healthy fats such as olive oil, and a high intake of vegetables, fruits, legumes, and fish, while limiting dairy, red meat, and saturated fats. Previous studies have linked it to a range of health benefits, including lower risks of dementia, slower cognitive decline, better sugar control, improved gum health, and reduced age-related cognitive deterioration.
Wang said the study adds to the growing body of evidence that diet plays a central role in long-term health. “It is encouraging to see that dietary changes alone may offer significant protection against devastating diseases such as stroke,” she noted.
As stroke continues to affect millions worldwide, particularly women with postmenopausal risk factors, the research underscores the importance of dietary habits in maintaining cardiovascular and brain health.
