Mediterranean Diet Linked to Lower Stroke Risk, Including Bleeding Strokes, in a 20-Year Study
A long-term study of more than 100,000 women over about 21 years found that closer adherence to a Mediterranean-style diet—rich in fruits, vegetables, beans, fish and olive oil—was linked to an 18% lower risk of any stroke, with a 16% reduction for ischemic (clot-related) strokes and a striking 25% lower risk of hemorrhagic (brain-bleeding) strokes. The association held after adjusting for smoking, physical activity and blood pressure, suggesting diet is linked to better brain health, though causality can’t be proven.


