Could magnesium reduce the risk of strokes?

This study examined whether dietary intake levels of magnesium, potassium or calcium affect the risk of strokes.

Several factors, including high blood pressure, are known to significantly increase the risk of developing new strokes. Low levels of the minerals potassium, magnesium and calcium have been associated with high blood pressure in previous studies, and increasing levels of these nutrients through dietary changes has been shown to lower blood pressure in some patients. Low levels of magnesium and potassium are also thought to increase the risk of strokes independently of blood pressure. The current study examined whether higher levels of magnesium, potassium or calcium, either through dietary consumption or supplements, could reduce the rate of newly developed strokes.

This study included 36,094 participants who completed a questionnaire detailing their dietary and supplementation habits. Average intake of magnesium, potassium and calcium was determined from the questionnaires. Patients were followed for approximately 12 years, during which time 631 strokes were reported.

Higher levels of magnesium, either from diet or from supplements, were associated with a 20% reduction in the risk of new strokes. Calcium and potassium levels were not found to significantly affect stroke risk.

This study concluded that increased intake of magnesium is associated with a reduced risk of strokes.

Results of this study are based on patient reported data, which may be highly subjective. In addition, this study did not account for any dietary changes that may have occurred over the 12 year follow-up period. Finally, the majority of patients investigated in this study were women; therefore results should be confirmed in studies including a larger number of men.