A Mediterranean-style diet lowers the risk of ischemic stroke but not hemorrhagic stroke in women, according to a new study.

The study found that women that follow the diet more closely have a much lower stroke risk after adjusting for physical activity, and cardiovascular risk factors.

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The Mediterranean diet includes fresh fruits and vegetables, legumes and nuts, whole grains, fish, lean poultry and plenty of olive oil. It limits the consumption of red meats, dairy, sugar and saturated fats.

"Overall, there is strong evidence, based on this study, that strict adherence to a Mediterranean diet significantly reduces stroke risk," said Dr. Paul Wright, chair of neurology at North Shore University Hospital in Manhasset.

To conduct this study, baseline lifestyle questionnaires about eating habits were filled by the women. Researchers led by Dr. Ayesha Sherzai, a neurologist at Columbia University Medical Center, examined the eating habits with the use of the validated 9-point Mediterranean diet scoring system.

They examined data from more than 104,000 teachers in California that had an average age of 52 years. These participants were split into five groups based on how closely they followed the Mediterranean diet.

Wright said others factors like exercise, total caloric intake, body mass index, smoking and menopausal/hormonal status also help reduce stroke risk.

For the first time late last year, the American Stroke Association and the American Heart Association recommended the Mediterranean diet to lower the risk of stroke.

The findings are to be presented at the American Stroke Association's annual meeting in Nashville.

Tagsmediterranean diet, stroke, health risk, American Stroke Association, American Heart Association, stroke risk, cardiovascular