Mediterranean diet can reduce risk of stroke by up to 25%, long-term study suggests

Two-decade study indicates a diet rich in foods such as olive oil, nuts and vegetables can cut risk of every type of stroke

A Mediterranean diet can reduce the risk of every type of stroke, in some cases by as much as 25%, a large study conducted over two decades suggests.

A diet rich in olive oil, nuts, seafood, whole grains and vegetables has previously been linked to a number of health benefits. However, until now there has been limited evidence of how it might affect the risk of all forms of stroke.