Mediterranean Diet Linked to Lower Stroke Risk in Women,Major Study Finds
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A dietary pattern rich in vegetables,fish,and olive oil is associated with a significantly reduced risk of stroke in women,according to research published on February 4,2026,in Neurology® Open Access. While the study demonstrates a strong association, researchers emphasize it does not prove the Mediterranean diet causes the lower risk, but rather highlights a compelling connection.
The landmark study, conducted by researchers at the City of Hope Complete Cancer Center, revealed benefits across all stroke types, including ischemic stroke – the most common, caused by blocked blood flow to the brain – and hemorrhagic stroke, resulting from bleeding within the brain.
Decades-Long Study Reveals Powerful Dietary Link
The research followed 105,614 women, with an average age of 53 at the study’s outset, over a period of 21 years. Participants completed detailed questionnaires about their dietary habits, receiving a score from zero to nine based on adherence to the Mediterranean diet.Points were awarded for high consumption of whole grains, fruits, vegetables, legumes, olive oil, and fish, as well as moderate alcohol intake, and for low consumption of red meat and dairy. Approximately 30% of participants achieved scores of six to nine, representing the highest level of adherence, while 13% scored between zero and two, indicating the lowest adherence.
During the study period, a total of 4,083 strokes occurred, comprising 3,358 ischemic strokes and 725 hemorrhagic strokes. Analysis revealed a striking disparity: among the 31,638 women in the highest adherence group, 1,058 experienced ischemic strokes, compared to 395 cases among the 13,204 women in the lowest adherence group. Similarly, 211 hemorrhagic strokes occurred in the highest adherence group versus 91 in the lowest.
18% Reduction in overall Stroke Risk
Even after accounting for lifestyle factors known to influence stroke risk – including smoking, physical activity, and high blood pressure – the study found that women in the highest adherence group were 18% less likely to experience any type of stroke. This benefit translated to a 16% reduction in the risk of ischemic stroke and a remarkable 25% reduction in the risk of hemorrhagic stroke.
“Our findings support the mounting evidence that a healthy diet is critical to stroke prevention,” stated study author Sophia S. Wang, PhD. “We were especially interested to see that this finding applies to hemorrhagic stroke, as few large studies have looked at this type of stroke.”
Implications for Public Health and Future Research
The findings underscore the potential for dietary interventions to significantly reduce the burden of stroke,a leading cause of death and disability. While the study acknowledges a limitation – reliance on self-reported dietary facts, which may be subject to recall bias – the sheer scale and duration of the research provide compelling evidence.
“Stroke is a leading cause of death and disability, so it’s exciting to think that improving our diets could lessen our risk for this devastating disease,” Wang added. “Further studies are needed to confirm thes findings and to help us understand the mechanisms behind them so we could identify new ways to prevent stroke.”
Researchers hope future investigations will delve deeper into the specific components of the Mediterranean diet responsible for these protective effects, possibly paving the way for more targeted and effective stroke prevention strategies.
Source: American Academy of Neurology
Journal reference: https://www.neurology.org/doi/10.1212/WN9.0000000000000062
