Researchers from the School of Public Health at the University of Minnesota, found that diets rich in magnesium reduced the occurrence of colon cancer.
A previous study from Sweden (Journal of the American Medical Association, Vol. 293, pp. 86-89) reported that women with the highest magnesium intake had a 40 per cent lower risk of developing the cancer than those with the lowest intake of the mineral.
The research is important because dietary surveys show that a large portion of adults do not meet the RDA for the mineral, found naturally in green, leafy vegetables, meats, starches, grains and nuts, and milk.
The new research, published in the February issue of the American Journal of Epidemiology (Vol. 163, pp. 232-235), used a food frequency questionnaire to assess dietary nutrient intake of 35 196 women with an average age of 61.
During the 17 years of follow-up, three per cent of the women developed colorectal cancer.
The hazard ratio, a measure of the risk, was statistically 25 per cent lower for the volunteers with the highest intake of magnesium (more than 356 mg per day). This is still less than than the RDA for magnesium: 320 mg per day for women and 420 mg per day for men.
The protective mechanism of magnesium is not clear but the researchers suggest that reductions in insulin resistance, oxidative stress, and cell proliferation could be possible.
Courtesy of nutraingredients.com