
Two-Decade Mediterranean Diet Linked to Lower Stroke Risk Across Types
A 21-year study of 105,614 California women found that higher adherence to a Mediterranean diet—rich in olive oil, nuts, seafood, whole grains and vegetables—was linked to lower risk of total stroke, including ischemic and hemorrhagic types, with up to a 25% reduction for hemorrhagic stroke; while not proving causation, experts say the findings support dietary approaches to stroke prevention, though limitations include self-reported diet and only female participants.













