Stroke is a serious condition that affects many women each year. The risk increases with age and is influenced by factors such as physical activity, smoking, and diet.
For this reason, researchers have for many years investigated whether certain dietary patterns can reduce the risk.
According to HealthDay, a new large-scale study has taken a closer look at this issue.
The focus has been on whether a specific dietary pattern is associated with fewer cases of stroke among women.
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The study was published by the American Academy of Neurology and is part of broader research into how lifestyle affects brain health.
A special diet
The study is based on data from more than 105,000 women who were followed for an average of 21 years.
During this period, researchers recorded the participants’ diets and any subsequent cases of stroke.
In particular, they examined how closely the women adhered to a Mediterranean diet.
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This diet mainly consists of vegetables, fruit, legumes, fish, and olive oil. At the same time, it includes less red meat, dairy products, and saturated fat.
According to the researchers, the long follow-up period provides a more reliable picture of the relationship between diet and health.
Reduced risk
Women who adhered most closely to the Mediterranean diet had a lower risk of stroke than others.
Overall, the risk was reduced by about 18 percent. The risk of blood clots in the brain was 16 percent lower, while the risk of bleeding in the brain was reduced by 25 percent.
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The researchers point out that the study does not prove that diet alone is the cause.
However, the results suggest that healthy dietary habits may be an important part of prevention.
Sources: HealthDay, and The American Academy of Neurology.
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