Magnesium May Reduce the Risk of Colon Cancer

Green leafy vegetables, meats, grains, nuts, and milk are rich sources of dietary magnesium. Petra A Wark, from the Imperial College London (United Kingdom), and colleagues completed a meta-analysis including one case-control study on benign colorectal tumors involving 760 cases and 709 control subjects, as well as three colorectal at the number of studies and six colorectal cancers. The case-control study indicated that, for every 100 mg increase in magnesium intake, the risk of adenoma decreased by 19%. The meta-analysis revealed that every 100 mg increase in magnesium intake associated with a 13% decrease in the risk of adenoma, and a 12% decrease risk of colorectal cancer. Writing that: ” Our findings support the hypothesis that higher intakes of dietary magnesium are associated with lower risk of colorectal tumors,” the study authors conclude that: “The consumption of magnesium-rich foods may be a new avenue to explore further in the search for cancer-prevention strategies.”