Mediterranean diet may lower stroke risk

A Mediterranean diet may reduce your risk of one type of stroke, new research suggests.
People who most closely followed the Mediterranean diet were less likely to suffer an ischemic stroke -- caused by a blood clot -- compared to people with the lowest adherence to the diet, the study found.
A Mediterranean diet includes plenty of fruits and vegetables, whole grains, legumes, nuts, fish, poultry and olive oil. There is limited consumption of red meat, sweets and saturated fats such as those in meat, butter and full-fat dairy products, according to the researchers.
While the research couldn't prove cause-and-effect, "overall, there is strong evidence, based on this study, that strict adherence to a Mediterranean diet significantly reduces stroke risk," said Dr Paul Wright, chair of neurology at North Shore University Hospital in Manhasset, New York.
Wright was not involved in the new study, which was led by Dr. Ayesha Sherzai, a neurologist at Columbia University Medical Center in New York City.
Sherzai's team analyzed data from more than 104,000 teachers in California, averaging 52 years of age, who are taking part in a long-term study. The participants, 90% of who were white, were divided into five groups based on how well they followed a Mediterranean diet.
While closely following a Mediterranean diet was associated with a reduced risk of a stroke caused by a blood clot, the healthy eating plan had no effect on a person's odds for a bleeding (hemorrhagic) stroke, according to the study.