Potassium Intake Tied to Lower Stroke Risk

A new study suggests that an inverse relationship exists between self-reported dietary potassium intake and stroke in postmenopausal women.

Researchers at Albert Einstein College of Medicine (New York, NY, USA) conducted a study that analyzed data regarding data from 90,137 Women's Health Initiative (WHI) enrollees (mean age 63.6), who were followed for an average of 11 years; all women included the study were stroke-free at enrollment. The mean daily reported dietary potassium intake was 2,611 mg; Black women, current smokers, and nondrinkers of alcohol reported lower dietary potassium intakes, while women who reported two or more exercise sessions a week had greater dietary potassium intake than those who reported limited or no activity.

The results showed that women who consumed the most potassium each day had a 10% lower overall risk of mortality, a 12% lower overall risk of all stroke, and a 16% lower risk of ischemic stroke when compared with women consuming very little potassium. In addition, the effect on ischemic stroke was more apparent in women without hypertension, among whom there was a 27% lower risk; there was no association with hemorrhagic stroke. The study was published on September 4, 2014, in Stroke.

“Women with hypertension had a lower total mortality risk with higher potassium intake but no lowered risk of stroke, suggesting that higher potassium intake may be of more benefit before hypertension develops,” concluded lead author Sylvia Wassertheil-Smoller, PhD, and colleagues. “Healthcare providers, therefore, may wish to reinforce the importance of a potassium-rich diet especially among postmenopausal women.”

Potassium ion diffusion is a key mechanism in neuron function, osmotic balance between cells and the interstitial fluid, and in preventing muscle contraction, resulting in potassium depletion leading to various cardiac dysfunctions. Since Potassium accumulates in plants, fresh fruits and vegetables are a good dietary source of it. Dark leafy greens, like spinach and Swiss chard, sweet and regular potatoes, winter squash, dried apricots, prunes, citrus fruit, bananas, and cantaloupe are rich in potassium, as are red and white meat, many fish, and white beans.

Related Links:
Albert Einstein College of Medicine