A Mediterranean diet could help in lowering the number of stroke cases in women, a new study has found.
According to the researchers, a strictly followed Mediterranean diet helped in reducing the ischemic stroke risk in women.
For the preliminary study, the researchers involved more than 100,000 female educators and administrators who participated in the California Teachers Study and surveyed their data.
At the beginning of the study, the CTS participants were surveyed about their diets with the help of food-frequency questionnaires. The participating women were divided into five groups on the basis of how much adhere are they to a Mediterranean diet.
After adjusting for several factors such as smoking history, exercise and BMI, the researchers found that closer adherence to a Mediterranean diet remarkably lowered the stroke risk.
Neurologist Ayesha Sherzai, MD, said that the study showed that women who closely followed the Mediterranean diet cut their stroke risk by up to 18 percent.
The association was mainly found for ischemic stroke, which accounts for 87 percent of all forms of strokes.
A Mediterranean diet includes plenty of legumes, vegetables, olive oil and nuts, and smaller amounts of full-fat dairy products and red meat.
Several studies have found that a Mediterranean diet can help in the prevention of numerous diseases, including cancer and Alzheimer’s disease.
A recent study by the researchers at the Harvard Medical School uncovered that a Mediterranean diet could help in lowering inflammation and also helps in increasing the longevity.
“Eating a mostly plant-based diet and eating less meat and saturated fats can make a real difference in stroke risk,” said Sherzai.
Around 800,000 people suffer a stroke each year in the United States.
The preliminary study was presented by Sherzai at the annual meeting of American Stroke Association on Thursday.