Can you prevent a stroke with green vegetables?
Researchers have found that people who eat more green leafy vegetables have a lower risk of developing heart disease and strokes. The study, published in The American Journal of Clinical Nutrition indicated a possible direct link between the amount of magnesium consumed and the risk of heart disease. But can you prevent a stroke with green vegetables?
The research specifically found that the risk of ischemic stroke was reduced by 9 per cent for each additional 100mg of magnesium that is consumed each day. Ischemic stroke is the most common type of stroke that affects older people, and is caused by a clot that blocks blood supply to the brain.
The results of this study also found that the consumption of magnesium rich foods (approx 100mg), helped to reduce the risk of any type of stroke by 8 per cent.
Lead author Susanna Larsson, professor at the Karolinska Institute in Stockholm, Sweden said, “Dietary magnesium intake is inversely associated with risk of stroke, specifically ischemic stroke”. She added that the results suggest that people eat a diet high in magnesium rich foods.
The scientists analysed seven studies, published between 1998 and 2011, which included more than 240,000 people. Studies from Europe, Asia and the United States were included in the analysis. The research found that those people who had higher amounts of magnesium in their diets had a lower risk of stroke. It was even more surprising when other factors such as smoking, diabetes, high cholesterol and family history of heart disease.
So what foods are rich in Magnesium?
- Brown rice
- Whole grains
- Sesame seeds
- Green leafy vegetables
As you can see Magnesium is available in a wide range of foods. Including a variety of these to your daily diet could have a major impact on your future health. As well as the benefits to your heart, magnesium has also been found to lower blood pressure, prevent osteoporosis and reduce muscle cramps.
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