The Mediterranean diet can reduce the risk of stroke

It was scientifically proved that fish, vegetables, fruits, nuts and olive oil can reduce the risk of developing cardiovascular diseases by 30%.

A study conducted by Spanish scientists confirmed that nutrition plays an important role in keeping the body healthy. The study involved people who were in the risk group of developing cardiovascular diseases. After analyzing their previous diet, the specialists implemented two types of the Mediterranean diet as part of their nutritional intake. Afterwards, they came to the conclusion that the products included in the diet reduced the risk of heart attacks and strokes, by 30 %. As a result, the number of fatal cases will decrease exponentially as well.

The study began in October 2003. It involved men aged between the ages of 55 to 80 years and women aged between 60 and 80 years. None of the participants suffered from cardiovascular diseases in the past, but they were put into a risk group for a number of reasons, nevertheless. Such risk factors as diabetes, smoking, high blood pressure, high cholesterol levels, obesity and genetic predisposition were the reasons why these people were put in the risk group in the first place. All participants were divided into three groups. Each of the groups received its own dietary course. Two groups adhered to the Mediterranean diet whereby 60% of the diet were carbohydrates, 30% were fat and 10% - protein. One of the group consumed more olive oil, whereas another one ate more nuts of different types (walnuts, hazelnuts, almonds). The third group followed a low fat diet. At the same time all participants ate fish, beans, white meat three times a week. They all gave up flour products completely and the majority of dairy products. Throughout the period of the diet, specialists consulted all participants on nutrition and problems that could arise if the nutrition was bad. Additionally, all participants regularly filled out questionnaires, where they detailed their nutrition, health condition, and physical activity. After a certain period of time, weight, pressure, blood and urine were diagnostically measured.

By April 2008, there were about 7.5 thousand participants who were able to participate in the final part of the experiment. All of them followed the prescribed diet, which was proved by the biochemical exams. Over 4.8 years, during which the study was held, 288 people had symptoms of a heart attack and stroke. Several deaths which were caused by cardiovascular abnormalities had been recorded as well. Out of these 288 people, 96 were from the first group who consumed more olive oil, 83 were from the second group which ate more nuts and 109 were from the third group who were on a low fat diet. After evaluating the obtained data, the scientists concluded that the risk of cardiovascular diseases was reduced by 30% among people who followed the Mediterranean diet with an emphasis on olive oil, and the risk was reduced by 28% in the group who ate nuts.

The results of the study emphasized the importance of nutrition, especially among people in the risk group. Dietary changes in favor of fish, vegetables, fruits, nuts will reduce the risk of strokes and heart attacks by 30%. A person can adhere to these changes independently.

Also see other articles on this topic:

• Antiplatelet therapy
• Smoking and stroke
• Migraine and stroke

To receive professional advice on prevention of stroke
Please call us: +49 228 972 723 72
or write an Email here