(www.neomundo.com.ar) those people that consume plant leaves, dried fruits and grains integers – all foods rich in magnesium-, suffer fewer attacks strokes.
Is the conclusion of a recent scientific study published in the magazine American Journal of Clinical Nutrition.
Long research
Research spanned more than 250,000 participants from different countries, and consisted of the review of database of research of the past 45 years to detect studies that require how magnesium consumed persons and how many of them had an LCA.
Work shows that dietary magnesium intake is inversely associated with the risk of vascular brain attack.
“This finding is consistent with other previous epidemiological studies that reported that low levels of magnesium were associated with increased risk of LCA,” says Dr. Pedro Lylyk, director of the Integral Centre of LCA of the clinic La Sagrada Familia.
“Given that hypertension is the leading cause of stroke, this partnership should, partly due to the effect of magnesium on hypertension, magnesium is a natural calcium antagonist and modulates vascular tone, blood pressure and peripheral blood flow”.
ANTIHYPERTENSIVE effect
For his part, Dr. Carlos Ingino, cardiologist of the BOOWY Medical Institute, explains that the magnesium, moreover, appears to increase the antihypertensive effect of medications to lower blood pressure, and improve treatments for metabolic syndrome, diabetes, Dyslipidemia, all factors that increase the risk of LCA.
DRA. Susanna Larsson and colleagues at the National Institute of environmental medicine of Sweden includes seven studies published in the past 14 years, with people in United States, Europe and Asia, who were followed for an average of 11.5 years.
The period of follow-up, 3% had an LCA, and the risk of an ischemic LCA – the frequent, caused by a blood clot that interrupts the flow – declined 8% for every 100 extra milligrams of magnesium which the person consumed per day.
To eat to CONSUME more magnesium
“Food sources of magnesium include dark green leaves, the dried fruits vegetables, wheat bran, legumes, dairy products, meat and chocolate,” explains Lic. Andrea Rochaix, nutritionist.
“It is important to note that the study refers to a diet rich in magnesium, and not to particular foods or supplements”.
Magnesium is a mineral found in the body and performs various functions: contraction and relaxation of muscles, functioning of certain enzymes in the body, production and transport of energy and protein production.
A person is estimated to be around 25 grams of magnesium, half of them in bones.
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