Which foods reduce the chances of having a stroke?
“What are the foods that reduce the chances of having a stroke?” This is the question Swedish researchers have been working on. They studied a very large number of people and found that frequent consumption of magnesium-rich foods protects people from stroke, especially the ischemic type. In particular, the scientists concluded that daily consumption of more than 100 milligrams of magnesium reduced the risk of stroke by an average of 9%. Foods that contain magnesium in large quantities are:
- green vegetables (broccoli, spinach, lettuce, rocket, peppers, etc.)
- whole grains and unprocessed grains (not white grains)
- nuts, such as walnuts and almonds (unsalted)
- beans, which are very low in sodium and have no cholesterol
Research on the foods that protect us from stroke
The study was carried out by the Karolinska Medical Institute in Stockholm, led by Professor Susanna Larson, and covered a large sample of 250,000 people and their eating habits. The Swedish scientists recommended that the participants should not take any magnesium supplements, but eat magnesium-rich foods. The researchers analyzed all the studies from the last 45 years but focused particularly on 7, conducted in the last 15 years. Of the 250,000 people studied, about 6,500 (3%) had a stroke.
The findings of the survey
By comparing the data, the researchers concluded that for every extra 100 milligrams of magnesium taken per day by each of the participants, the risk of ischemic stroke was reduced by an average of 9%. The medical recommendation for magnesium consumption on average is 420 milligrams for men over 30, and 320 milligrams for women of the same age. The Swedish researchers, however, say that more years will be needed to reach safer conclusions. Learn everything you need about nutrition – only at Base Training Academy Ariana Davila Seminars Recent Articles
