STOCKHOLM—Individuals who consume a potassium-rich diet have a lower risk of stroke, particularly ischemic stroke, according to a study published in the journal Stroke.
Researchers from the Karolinska Institute examined 10 international studies involving more than 200,000 middle-aged and older adults to assess the relation between potassium intake and stroke risk. They found for every gram of potassium a person consumed, the risk of stroke was reduced by 5% to 14% over 11 years. However, subjects who consumed large amounts of sodium and relatively little potassium were more likely to have died by the time the study concluded.
The study supports previous research published in the Archives of Internal Medicine that found people who consume a high-sodium, low-potassium diet have a 50% increased risk of death from any cause, and nearly twice the risk of death from heart disease.
The findings suggest choosing low-sodium foods like yogurt, milk, fruits and vegetables over high-sodium choices like cheese, processed meats, breads, soups, fast foods and pastries. The study also suggests eating potassium-rich foods like leafy greens, grapes, blackberries, carrots, potatoes and citrus fruits may offset heart risks associated with high-salt diets.
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