A magnesium-rich diet can reduce the risk of stroke

According to the results of an international study covering 250,000 people worldwide, eating more foods containing magnesium, such as green leafy vegetables, nuts and beans, can reduce the risk of stroke.

However, the author of the research paper does not recommend that people consume supplements containing magnesium, because this study focuses on magnesium in foods, and reducing the risk of stroke by eating these foods may also be related to the food itself.

"Dietary magnesium intake is inversely proportional to the chance of stroke, especially ischemic stroke." Susanna Larsson, author of the research paper, wrote in the article. The results of the study show that eating foods rich in magnesium, such as green leafy vegetables, nuts, beans and grains, is of great benefit to the human body.

Larson and her colleagues sorted out relevant studies in the past 45 years, analyzed people's magnesium intake and the proportion of strokes associated with them, and reached a conclusion. Over the past 14 years, scientists have conducted follow-up studies on approximately 250,000 people living in the United States, Europe, and Asia. The evaluation has been followed up for 11.5 years, of which 6,500 (3%) had suffered a stroke during the period studied.

If each person consumes more than 100 mg of magnesium per day, their chance of developing an ischemic stroke-caused by a clogged blood vessel-will be reduced by 9%. Scientists analyzed the average magnesium intake of American citizens and found that the daily intake per person was 242 mg. Relevant US agencies recommend that citizens over the age of 31 should have a daily magnesium intake of 420 mg for men and 320 mg for women.

The researchers stated that when conducting most of these studies, the family history of the subjects should be excluded.

However, Larson said that she can't make a clear explanation about whether other elements in people's diet will partially affect or even profoundly affect the results of this research. She emphasized that it is still necessary to conduct more in-depth research on whether magnesium can actually reduce people's stroke.

Other experts said that the results of this study are basically in line with daily dietary recommendations.

"The correct dietary recommendation should be rich in fruits, vegetables and cereals. These ingredients are very good for the human body when combined with low salt, high potassium and high magnesium. Of course, we have to emphasize that diet is used to reduce the risk of disease Not a single ingredient in food is at work, "said Larry Goldstein, the head of the Stroke Disease Center at Duke Medical School.

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