Research published on February 4, 2026, in Neurology Open Access, a publication from the American Academy of Neurology, indicates that women adhering to a Mediterranean-style eating regimen could experience a significantly reduced risk of stroke. The investigation revealed a robust connection between this dietary approach and diminished stroke incidence, although it stops short of proving that the diet itself causes stroke prevention. Rather, it highlights a clear correlation between specific eating patterns and improved long-term cardiovascular health results.
The analysis demonstrated notably fewer stroke events among women whose diets most faithfully mirrored the Mediterranean model. This protective effect extended to both ischemic and hemorrhagic varieties. Ischemic strokes, the predominant type, arise from obstructions that halt blood supply to brain regions. Hemorrhagic strokes, by contrast, result from burst blood vessels leading to intracranial bleeding.
What Constitutes the Mediterranean Diet
At its core, the Mediterranean diet emphasizes abundant intake of vegetables, fruits, legumes, and fish, complemented by beneficial fats like olive oil. It deliberately curbs consumption of dairy, meats, and foods laden with saturated fats.
“These results bolster the growing body of evidence underscoring the vital role of nutritious eating in preventing strokes,” stated lead researcher Sophia S. Wang, PhD, from City of Hope Comprehensive Cancer Center in Duarte, California. “We were particularly intrigued by the implications for hemorrhagic stroke, given the scarcity of extensive research targeting this subtype.”
Details of the Study Involving Over 100,000 Women
This comprehensive study enrolled 105,614 women, none of whom had prior stroke history, with an average age of 53 years at enrollment. At the outset, every participant filled out an in-depth dietary survey. Investigators then calculated a Mediterranean diet adherence score for each, on a scale from zero to nine, reflecting alignment with established Mediterranean guidelines.
Points were awarded for exceeding the group average in whole grain cereals, fruits, vegetables, legumes, olive oil, fish consumption, and moderate alcohol intake. Additional points came from below-average consumption of red meat and dairy products. Approximately 30% of the cohort achieved scores of six to nine, designating them the top adherence group, while 13% fell into the zero-to-two range, the lowest adherence category.
Stroke Incidence Across 21 Years of Follow-Up
The participants underwent monitoring for an average duration of 21 years. Over this span, a total of 4,083 strokes were documented, comprising 3,358 ischemic and 725 hemorrhagic cases. In the highest-scoring diet group, there were 1,058 ischemic strokes, versus 395 in the lowest-scoring group. Hemorrhagic strokes numbered 211 in the top group and 91 in the bottom group.
Even after adjusting for confounding variables like smoking habits, exercise levels, and hypertension, the disparities persisted. Women in the highest Mediterranean diet score bracket showed an 18% reduced likelihood of any stroke compared to those in the lowest bracket. Specifically, their ischemic stroke risk dropped by 16%, and hemorrhagic stroke risk by 25%.
Significance of the Results and Research Constraints
“As a primary contributor to mortality and long-term disability, stroke represents a major health threat, making it promising to consider how dietary enhancements might mitigate this risk,” Wang remarked. “Additional research is essential to validate these observations, elucidate underlying biological pathways, and pave the way for innovative stroke prevention strategies.”
A key caveat is the reliance on self-reported dietary data, which could introduce inaccuracies due to imperfect recall of eating behaviors. The study received funding from the National Institute of Neurological Disorders and Stroke.
