"People who eat lots of magnesiumrich foods such as leafy green vegetables nuts and beans have fewer strokes according to an international analysis covering some  people.  Some of more than lbs of locally grown broccoli from a partnership between Farm to School and Healthy School Meals is served in a salad to students at Marston Middle School in San Diego California March  . REUTERSMike Blake But the authors of the study published in the American Journal of Clinical Nutrition stopped short of recommending people take a daily magnesium supplement because their analysis focused on magnesium in food  and it may be another aspect of the food that is responsible for their finding.  Dietary magnesium intake is inversely associated with risk of stroke specifically ischemic stroke wrote lead author Susanna Larsson a professor at the Karolinska Institute in Stockholm Sweden.  The results suggest that people eat a healthy diet with magnesiumrich foods such as green leafy vegetables nuts beans and whole grains she added.  Larsson and her colleagues combed through research databases spanning the last  years to find studies that tracked how much magnesium people took and how many of them had a stroke over time.  In seven studies published in the past  years about  people in the United States Europe and Asia were followed for an average of . years. About  of them or three percent had a stroke in the time they were followed.  For every extra  milligrams of magnesium a person ate per day their risk of an ischemic stroke  the most common kind typically caused by a blood clot  fell by nine percent.  The median magnesium intake for U.S. citizens included in the analysis was  milligrams a day. The United States recommends that men and women over age  eat  and  milligrams of magnesium daily respectively.  Most of the studies allowed the researchers to rule out other factors such as family history.  But Larsson told Reuters Health in an email that she could not say whether other aspects of what the people ate partially or entirely explained the finding.  More indepth studies are needed before researchers can say that the magnesium was what actually reduced the stroke risk she added.  Other experts said the results were consistent with dietary recommendations.  Its a diet thats rich in fruits vegetables and grains. Those are things that have low sodium high potassium and high magnesium said Larry Goldstein director of the stroke center at the Duke University Medical Center in Durham North Carolina.  Its again the diet per se not any one individual component of the diet. SOURCE bit.lyAhalBY httpbit.lyAhalBY  Reporting from New York by Andrew Seaman at Reuters Health Editing by Elaine Lies and Yoko Nishikawa Our StandardsThe Thomson Reuters Trust Principles. httpthomsonreuters.comenaboutustrustprinciples.html"