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Magnesium & Brain function

The link between magnesium and stroke risk was strongest for ischemic stroke, which is when a clot blocks a blood vessel in the brain. Researchers found that the risk for ischemic stroke, the most common type of stroke in older people, was reduced by 9% for each additional 100 milligrams of magnesium a person consumed each day. Regularly eating magnesium-rich foods also helped modestly reduce the chances of having any type of stroke. The study found that for every 100 additional milligrams of magnesium per day, people cut their risk of stroke by 8% Research showed that people who had higher amounts of magnesium in their diets had a lower risk for stroke. This was true even when the scientists took into account multiple other factors that may have confounded the results, such as blood pressure, diabetes, age, smoking, high cholesterol, physical activity, vitamin supplementation, other dietary factors, alcohol consumption, and It’s still unclear exactly how magnesium reduces stroke risk. The researchers suggest that the mineral’s benefits may be related to its ability to lower blood pressure. Diets high in magnesium have also been linked with lower rates of type 2 diabetes, a risk factor for stroke. The best natural sources for the mineral are whole grain products, green leafy vegetables, nuts, and beans. Foods that supply close to 100 milligrams of magnesium a day include one ounce of almonds or cashews, one cup of beans or brown rice, three-quarters of a cup of cooked spinach, or one cup of cooked oat bran cereal. Studies have confirmed that better magnesium levels help protect brain tissue from the damage that can be caused by any head trauma. Magnesium acts as a natural calcium channel blocker, which makes it a principle nutrient for helping to control blood pressure. In the Dietary Approaches to Stop Hypertension (DASH) study, researchers found that people who took in enough magnesium while on a calorie-controlled diet prevented heart attack & stroke and lowered their blood pressure.

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