A long-term study suggests that following a Mediterranean diet can lower the overall risk of stroke by as much as 25%. Research published in the journal Neurology Open Access tracked more than 100,000 women in California over an average of 21 years. The findings show that women who stuck most closely to the diet were the least likely to suffer any form of stroke, including ischemic (caused by a blocked artery) or hemorrhagic (caused by a bleed in the brain).

While the results are promising, the article points out that the study only shows a link between eating habits and health; it does not prove that the diet itself is the direct cause of the lower risk. The research also had some limits, such as focusing only on women. An expert from a stroke charity praised the report, noting that it reinforces how powerful a healthy diet can be in preventing strokes.