Mediterranean Diet Linked to Lower Stroke Risk in Women

A growing body of medical research suggests that diet may play a significant role in reducing the risk of stroke, particularly for women. While cardiovascular disease is a leading cause of death for both sexes, data indicates women are disproportionately affected by stroke and often experience more severe outcomes and challenges in recovery.

According to data from the Heart and Stroke Foundation of Canada, more women than men die from stroke, experience more significant impairments following a stroke, are more likely to live with the consequences of a stroke, and face greater challenges during rehabilitation.

A recent study published in September 2018 in the journal Stroke, and further analyzed in a pooled data analysis published in March 2023 in the journal Heart, highlights the potential benefits of a Mediterranean diet in lowering stroke risk, especially among women. The Mediterranean diet emphasizes a high intake of fruits, vegetables, legumes, nuts, and fish, with olive oil as the primary fat source, and moderate consumption of wine. It limits red and processed meats, dairy, and highly processed foods.

The initial study, one of the largest and longest to investigate the connection between a Mediterranean-style diet and stroke, followed over 23,000 men and women aged 40 to 77 for an average of 17 years. Researchers analyzed food diaries to assess adherence to the diet. The findings revealed that women who closely followed a Mediterranean diet had a 22 percent lower risk of stroke compared to those with minimal adherence. Interestingly, the study found that men did not experience the same level of benefit.

The more recent pooled data analysis, encompassing data from over 700,000 women across studies primarily conducted in the US and Europe, showed that close adherence to a Mediterranean diet was associated with a 24 percent lower risk of cardiovascular disease and a 23 percent lower risk of death from any cause in women.

Researchers are still investigating why the Mediterranean diet appears to be more protective for women than men. Ailsa Welch, a nutrition researcher at the Norwich Medical School at the University of East Anglia in the United Kingdom, noted that “it’s important to know the differences between men and women because women do have different risk factors and also present differently for risk factors that are the same for men.” The study authors suggest that dietary components may affect men and women differently, and that different types of stroke may also play a role.

The March 2023 analysis revealed a particularly notable finding: women adhering to the Mediterranean diet experienced a 25 percent reduction in the risk of hemorrhagic stroke – a stroke caused by bleeding in the brain. Dr. Sophia Wang, the lead author of the March 2023 study, described this finding as “particularly surprising.”

The potential benefits of the Mediterranean diet extend beyond stroke prevention. Research suggests it may also contribute to reducing the risks of dementia, gum disease, depression, breast cancer, and diabetes. As Dr. Andrew Freeman, a preventive cardiologist at National Jewish Health in Denver, stated, “We know for a long time that this is a healthier diet.”

It’s important to note that the studies have some limitations. The initial September 2018 study did not track changes in dietary habits or olive oil consumption over time. However, researchers emphasize that a diet rich in whole foods, low in fat, and plant-based remains one of the most effective ways to prevent a wide range of diseases, including cardiovascular and cerebrovascular conditions.

Dr. Wang highlighted the relevance of these findings for women as they age, noting that “the risk of stroke in women increases at menopause and remains high thereafter. Our study shows that We find ways to minimize this risk, such as adopting a healthy diet, such as the Mediterranean diet.”

A stroke occurs when there is a blockage or rupture in an artery supplying oxygen-rich blood to the brain. It is a leading cause of disability and the fifth-leading cause of death in the United States.