Researchers from the Shandong Chinese Medical University found that a greater intake of magnesium from food reduces the risk of developing peripheral artery disease (PAD), which impairs blood flow in the lower extremities. The research was published in the journal PLOS One.
The scientists tested the ankle-arm index (ABI) in 5969 people aged 40 and over. This indicator allows you to assess the state of blood flow in the lower extremities. 409 patients were diagnosed with PAH, an atherosclerotic lesion of the arteries that primarily affects the lower extremities. This progressive disease causes reduced blood flow to the legs, which can manifest as cold and bluish skin, as well as impaired mobility and ulcers.
Participants were also asked to remember all the foods they ate in the past 24 hours. The scientists then used a food reference database to determine dietary magnesium intake. In the greatest quantities, this trace element is found in wheat bran, cocoa, hazelnuts, seaweed, avocado, celery and broccoli.
Healthy participants averaged 288.30 mg per day, and those with PAD averaged 244.89 mg per day, which is below the recommended amount.
The analysis found an association between greater intake of micronutrients, particularly magnesium, and a lower risk of developing PAD. This association was independent of smoking status, nationality, and comorbidities.
Scientists explained that magnesium promotes vasodilation and increased arterial blood flow. It also reduces levels of inflammatory factors, including C-reactive protein, tumor necrosis factor-alpha (TNF-a) and interleukin-6 (IL-6). Finally, magnesium reduces the deposition of calcium in the walls of blood vessels. All of these help reduce the risk of PAD.
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