Mediterranean diet linked to lower stroke risk in women

A long-term study of more than 105,000 women in the California Teachers Study found that higher adherence to a Mediterranean diet was associated with lower risk of stroke over 20.5 years, including a reported 16% lower ischemic stroke risk and 25% lower hemorrhagic stroke risk.

A long-term study reports an association between the Mediterranean diet and lower stroke risk in women. Stroke risk rises with age, especially after menopause, and researchers examined dietary patterns to explore links with that risk. The study used baseline food questionnaires to measure diet and followed participants for about 20.5 years. Findings were reported in Neurology Open Access and discussed by study authors and outside experts. Key findings: - The analysis included more than 105,000 women from the California Teachers Study who were 38 to 67 at enrollment. - Researchers calculated a 9-point Mediterranean adherence score from a baseline food questionnaire that emphasized vegetables, fruits, legumes, cereals, olive oil, fish, less meat and dairy, and moderate alcohol. - After 20.5 years of follow-up, higher adherence was associated with an 18% lower risk of any stroke. - The study reported a 16% lower risk of ischemic stroke and a 25% lower risk of hemorrhagic stroke among women with higher adherence. - Authors and external commentators noted limitations, including that changes in diet or olive oil consumption over time were not tracked. Summary: The study adds to prior research linking a predominantly plant-based, Mediterranean-style diet with lower rates of several health outcomes and reports similar associations for stroke in women, including after menopause. Undetermined at this time.