Magnesium-rich diet may lower stroke risk: study
A scientific study, published in the American Journal of Clinical Nutrition People, has found that people who eat lots of magnesium-rich foods such as leafy green vegetables, tofu, whole grain and nuts are less vulnerable to strokes. This was found by an international analysis covering approximately 250,000 people over 11.5 years. About 6,500 of them, or three percent, had a stroke in the time they were followed. It was calculated 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.
"Dietary magnesium intake is inversely associated with risk of stroke, specifically ischemic stroke," wrote lead author Susanna Larsson, a professor at the Karolinska Institute in Stockholm, Sweden.
However, in a correspondance with Reuters Health, Larsson wrote that she could not say whether other aspects of what the people ate partially or entirely explained the finding. "More in-depth studies are needed before researchers can say that the magnesium was what actually reduced the stroke risk", she explained. It is not conclusive whether the reduction in stroke risk is due solely to the magnesium or some other aspect of foods that are rich in magnesium. "The results suggest that people eat a healthy diet with magnesium-rich foods such as green leafy vegetables, nuts, beans and whole grains," she added.
The average intake of magnesium in the United States ranges between 143 and 266 milligrams per day. However, the RDA in 350 milligrams for males and 300 for females. This is because many Americans are choosing to eat processed foods rather than whole foods.
Other experts have said these findings corroborate existing dietary recommendations.