Cutting Stroke Risk

8 Sep

Potassium and magnesium may help cut the risk of stroke.

Researchers tracked roughly 180,000 women in the Nurses Health Study for 22 or 30 years. Those who averaged roughly 400 milligrams of magnesium a day had about a 10 percent lower risk of stroke than those who got roughly 230 mg a day. And women who averaged roughly 3,400 mg of potassium a day had about a 10 percent lower risk of stroke than those who got roughly 2,300 mg a day.

Calcium wasn’t linked to a lower risk of stroke.

What to do:

To get more magnesium, eat more leafy greens, beans, nuts, low fat milk or yogurt, tofu, seafood, and whole grains. Fruits, vegetables, beans, seafood, milk, and yogurt are rich in potassium.

Source:  Nutrition Action Health Letter July/August 2015

PLEASE REMEMBER TO DONATE     THANK YOU

Leave a Reply

Your email address will not be published. Required fields are marked *

*