Experts recommend adopting a specific dietary pattern to lower the risk of life-threatening conditions such as stroke.
A new study published in the medical journal Neurology Open Access suggests that the Mediterranean diet, common in countries like Spain, Greece, Italy, and France, can significantly reduce the risk of various types of stroke in women.
The diet emphasizes fruits, vegetables, whole grains, nuts, fish, and olive oil, while limiting the consumption of red meat. Researchers say this balanced combination not only helps prevent the most common type of stroke but also lowers the risk of brain hemorrhage.
The study followed over 105,000 women, with an average age of 53, who had no prior history of stroke at the start of the research. Participants’ daily dietary habits were assessed through questionnaires, and their health was monitored for 21 years. During this period, 4,083 women experienced a stroke.
After adjusting for all possible factors, scientists found that women who consistently followed the Mediterranean diet had a 16 to 25 percent lower risk of different types of stroke. The researchers emphasized that stroke remains a leading cause of death and permanent disability worldwide, but adopting a balanced diet can help reduce the risk.
While the findings are encouraging, the researchers noted that further investigation is needed to understand the biological mechanisms through which this diet offers protection, which could help develop more effective dietary guidelines in the future.
