Magnesium Intake Studied in Colorectal Cancer
Higher dietary magnesium intake is associated with a lower risk of colorectal cancer, according to a new study published in August 2012 in the American Journal of Clinical Nutrition. Colorectal cancer is the third leading cause of cancer-related deaths in the U.S. when men and women are evaluated separately, and the second leading cause when both sexes are combined. Currently, the lifetime risk of developing colorectal cancer is approximately 1 in 20, or 5.1 percent.
The researchers evaluated 768 subjects with colorectal adenomas (a benign tumor) and 709 polyp-free individuals to serve as the control group. The subjects completed food-frequency questionnaires to evaluate dietary magnesium intake. The investigators also analyzed the data from nine previous studies on colorectal adenomas.
The study found an inverse association between dietary magnesium intake and the risk of colorectal adenomas among the subjects with a body mass index of 25 or greater and age 55 years or older. The researchers showed that for every 100 mg per day increase in magnesium intake, the odds of developing advanced colorectal adenomas declined by 19 percent.
In the meta-analysis of previous studies, the researchers showed that every 100 mg per day increase in magnesium intake was associated with 13 percent lower risk of colorectal adenomas and 12 percent lower risk of colorectal cancer.
The investigators concluded, “Our findings support the hypothesis that higher intakes of dietary magnesium are associated with lower risk of colorectal tumors. The consumption of magnesium-rich foods may be a new avenue to explore further in the search for cancer-prevention strategies.”
Reference:
Wark PA, et al. Am J Clin Nutr. 2012 Aug 1.
