A recent study published online in this month's edition of the Journal of the American College of Cardiology has found that people who consume more potassium have a reduced risk of stroke and cardiovascular disease.
The study, which was lead by Dr. Pasquale Strazzullo, a professor of medicine at Naples Medical School in Italy, analyzed 11 studies which included 247,510 people. Strazzullo and her research team looked at data about potassium and heart disease, and examined what the men and women recalled consuming in the past day.
Researchers found that those study participants who consumed 1.64 grams or more of potassium each day reduced their risk of stroke by 21 percent, as well as reduced their risk of cardiovascular disease. In other words, by eating five or more servings of fruits and vegetables a day, the risk of stroke and heart disease can be significantly lowered, according to Strazzullo.
Foods rich in potassium include fish, poultry, dairy, and fruits and vegetables, with sweet potatoes and tomato paste providing the most potassium, ounce for ounce.
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