A study reported in the journal Stroke involved over 90,000 postmenopausal women for an average of 11 years. Results were that postmenopausal women who eat foods higher in potassium are less likely to have strokes and die from them than women who eat less potassium-rich food. Percentages of reduced risk vary from 12 to 27 depending upon the amount of potassium and associated disorder such as hypertension. Excessively high levels of potassium in the blood have serious risks, especially with kidney disease, and these patients should be carefully monitored.
Dr. Jack Florin, MD
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