Magnesium-Rich Diet Lowers Stroke Risk

STOCKHOLMConsuming a diet high in magnesium-rich foods, such as green leafy vegetables, beans and seeds, may reduce the risk of ischemic stroke by 8%, according to a new study published in the American Journal of Clinical Nutrition.

Researchers at Karolinska Institutet conducted a dose-response meta-analysis to summarize the evidence regarding the association between magnesium intake and stroke risk. Relevant studies were identified by searching PubMed and EMBASE from January 1966 through September 2011 and reviewing reference lists of retrieved articles. Seven prospective studies, with 6,477 cases of stroke and 241,378 participants were eligible for inclusion in the meta-analysis.

A modest, but statistically significant, inverse association was found between magnesium intake and risk of stroke. An intake increment of 100 mg Mg/d was associated with an 8% reduction in risk of total stroke. Magnesium intake was inversely associated with risk of ischemic stroke but not intracerebral hemorrhage.