Two-decade study indicates a diet rich in foods such as olive oil, nuts and vegetables can cut risk of every type of stroke
A Mediterranean diet can reduce the risk of every type of stroke, in some cases by as much as 25%, a large study conducted over two decades suggests.
A diet rich in olive oil, nuts, seafood, whole grains and vegetables has previously been linked to a number of health benefits. However, until now there has been limited evidence of how it might affect the risk of all forms of stroke.
The study, published in Neurology Open Access, a journal of the American Academy of Neurology, shows an association but does not prove the Mediterranean diet causes a lower risk of stroke.
However, experts not involved with the research welcomed the findings, and said there was “huge potential” to reduce a person’s chances of experiencing a stroke. Globally, more than 15 million people experience a stroke every year. Of those, 5 million die and another 5 million are left permanently disabled.
