Health Bulletin
Magnesium-rich diet may lower stroke risk: study
Photo: Reuters
People who eat lots of Magnesium-rich foods, such as leafy green vegetables, nuts, fruits and beans have fewer strokes, according to an international analysis covering some 250,000 people. Susanna Larsson, a professor at the Karolinska Institute in Stockholm, Sweden and her colleagues combed through research databases spanning the last 45 years to find studies that tracked how much Magnesium people took and how many of them had a stroke over time. The authors of the study stopped short of recommending people take a daily Magnesium supplement because their analysis focused on Magnesium in food. The researchers found that for every extra 100 milligrams of Magnesium a person ate per day, their risk of an ischemic stroke — the most common kind, typically caused by a blood clot — fell by nine percent. Other experts said the results were consistent with dietary recommendations.
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