Increased potassium intake can lower risk of stroke by 20%
A study from Italian researchers has found that a higher dietary consumption of potassium is associated with lower rates of stroke and could also reduce the risk of coronary and cardiovascular heart disease.
The research, from the University of Naples Medical School, adds to growing momentum in favour of promoting potassium as an essential mineral in our diet. In fact, updated USDA dietary guidelines recommend increasing intake of foods rich in potassium. Yet, in all the populations studied, potassium intake was lower than the recommended intake of 100 mmol per day. The research brought together 11 studies on the association between habitual dietary potassium intake and incidence of vascular events over 30 years. They found a 1.46g / day higher potassium intake (equivalent to 3 pieces of fruits high in potassium) was associated with a 21% lower risk of stroke.
Researchers say the protective effect of potassium against stroke is in part due to its blood pressure lowering effects, particularly hypertensive individuals and in those with elevated sodium intake. They state that increasing potassium intake by 1.64g per day is equivalent to lowering sodium consumption by 5g, translating to a "reduction of 1,155,000 stroke deaths per year on a worldwide scale."
And so how can we make sure we get the nutrients we need. Dr Pasquale Stazallo, senior author of research, says the simple advice is to eat more fruits and vegetables, in particular those that are very rich in potassium, including bananas, tomatoes, oranges, apricots and most legumes.
And let's not forget the UK's leading brand of low sodium salt, LoSalt, which has 66% less sodium and good source of potassium.
Written 10/3/2011
Full Article: http://www.theheart.org/article/1190147.do
