Disease prevention and health care cannot be separated from healthy eating. According to the US “Dr. Network Medicine” report, the “American Journal of Clinical Nutrition” published a new study from the Karolinska Institute of Sweden found that eating foods rich in trace elements such as green leafy vegetables can reduce the risk of stroke. Professor Suzanne Larson, the head of the new study, said the study showed that healthy diets should contain some foods rich in magnesium, such as various green leafy vegetables, nuts, beans and whole grains.
Professor Larsen and his colleagues have combed the relevant research database for nearly 45 years, all of which are related to the relationship between magnesium intake and stroke incidence. It was found that in the seven studies published in the past 14 years (1998-2011), more than 240,000 participants from the United States, Europe and Asia were involved, with an average study period of 11 years. Approximately 6,500 participants (3%) suffered from a stroke during the follow-up investigation. Further analysis found that participants who consumed more than 100 mg of magnesium per day had a 9% reduction in the risk of ischemic stroke (the most common type of stroke).
Professor Larsen said that in all the research projects involved in the latest analysis, the daily intake of magnesium for American male and female participants ranged from 242 to 471 mg. The “Daily Magnesium Intake Standard for Men and Women over 31 Years Old” recommended by the American Health Guide is 420 mg and 320 mg, respectively. In most studies, the researchers excluded other causes such as family history.
Professor Larsen said that the latest analysis results are observational studies and further research is needed. However, Dr. Larry Gordonstein, director of the Institute of Stroke at Duke University Medical Center, said that although the new study still has some limitations, the results of this study are consistent with doctors’ recommendations. He said: “The magnesium-rich diet is also a diet rich in fruits, vegetables and grains. These foods are low in sodium, high in potassium and high in magnesium. The key to the diet is the diet of multiple foods, not just a certain type of nutrition. ingredient.”