Core Tip: Eating foods rich in trace element magnesium, such as green leafy vegetables, can reduce the risk of stroke. A healthy diet should include some magnesium-rich foods, such as various green leafy vegetables, nuts, beans, and whole grains.
Disease prevention and health care are inseparable from a healthy diet. According to a report from the US "WebMD", a new study from the Karolinska Institute in Sweden, published in the "American Journal of Clinical Nutrition", found that eating foods rich in trace element magnesium, such as green leafy vegetables, can reduce the risk of stroke. Professor Susanne Larsson, head of the new research, stated that the study results indicate that a healthy diet should include some magnesium-rich foods, such as various green leafy vegetables, nuts, beans, and whole grains.
Professor Larsson and her colleagues reviewed nearly 45 years of relevant research databases, all of which involved the association between magnesium intake and stroke incidence. The results showed that in 7 research reports published in the last 14 years (1998-2011), involving more than 240,000 participants from the United States, Europe, and Asia, with an average study period of 11 years. Approximately 6,500 participants (3%) suffered a stroke during the follow-up period. Further analysis found that participants who consumed an additional 100 mg of magnesium in their daily diet had a 9% lower risk of ischemic stroke (the most common type of stroke).
Professor Larsson stated that in all research projects involved in the latest analysis, the daily magnesium intake for male and female participants in the United States ranged from 242-471 mg. The "US Dietary Guidelines" recommend a "daily magnesium intake standard for men and women over 31" of 420 mg and 320 mg, respectively. In most studies, researchers excluded other causes such as family medical history.
Professor Larsson stated that the results of the latest analysis are observational and require further research. However, Dr. Larry Goldstein, director of the Stroke Center at Duke University Medical Center, said that although this new study has certain limitations, its findings are consistent with doctors' advice. He said: "A magnesium-rich diet is also a diet rich in fruits, vegetables, and grains. These foods are low in sodium and high in potassium and magnesium. The key is the dietary pattern composed of a variety of foods, not just a single nutrient."