Intakes of Potassium, Magnesium, and Calcium and Risk of Stroke
Background and Purpose—We aimed to investigate the associations of dietary and total potassium, magnesium, and calcium intakes with stroke occurrence.
Methods—A prospective cohort study was conducted among 36 094 participants aged 21 to 70 years. Dietary intake was assessed with a food frequency questionnaire.
Results—During 12 years of follow-up, 631 strokes occurred. After adjustment for confounders, magnesium intake was associated with reduced stroke risk (hazard ratio [95% confidence interval] per 100 mg/d, 0.80 [0.67–0.97] dietary magnesium; 0.78 [0.65–0.93] total magnesium). Potassium and calcium intakes were not associated with stroke.
Conclusions—This study supports an association between high magnesium intake and a reduced stroke risk.
- Received November 1, 2013.
- Accepted January 9, 2014.
- © 2014 American Heart Association, Inc.