People who consume lots of foods rich in magnesium such as green leafy vegetables, nuts, and beans have a lower risk of stroke, according to a top international study of 250 thousand people.
Nevertheless, the authors of the study, published in the American Journal of Clinical Nutrition, suggest people not to consume daily intake for magnesium because their analysis focused on magnesium in the diet. They also suspect there are other aspects that affect the food on their findings.
“Consumption of foods rich in magnesium is inversely proportional to link the risk of stroke, especially ischemic stroke,” wrote the study’s lead author Susanna Larsson, associate professor at the Karolinska Institute in Stockholm, Sweden. Ischemic stroke is the most common type of stroke caused by impaired blood flow to the brain, as a result of blockages in blood vessels.
The results suggest that people eat healthy food that contains “magnesium such as green leafy vegetables, nuts, beans and whole grains”, he added.
Larsson and colleagues conducted research via search data bank for 45 years to find a study that tracks how much magnesium is consumed by people and how many of those who suffered a stroke during the period.
In seven studies published for 14 years, the development of as many as 250,000 people in the United States, Europe and Asia were followed for an average of 11.5 years. A total of 6.500 between them, or three percent, had a stroke when they follow the research, reports Reuters.
For every additional 100 milligrams of magnesium a person consumed each day, their risk of ischemic stroke – the most common type, which is mainly caused by blood clots – fell by nine percent.
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