Magnesium reduces risk of cancer

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Magnesium reduces risk of cancer

A study published in the American Journal of Clinical Nutrition showed that higher intakes of dietary magnesium were associated with a lower risk of colorectal tumors.1

Results from the meta-analysis indicated that for every 100-mg increase in magnesium intake, the risk of colorectal tumor decreased by 13 percent, while the risk of colorectal cancer was lowered by 12 percent. The researchers noted magnesium’s anti-cancer effects may be related to its ability to reduce insulin resistance, which may positively affect the development of tumors. They noted:

“The consumption of magnesium-rich foods may be a new avenue to explore further in the search for cancer-prevention strategies.”

Green leafy vegetables like spinach and Swiss chard are excellent sources of magnesium, as are some beans, nuts and seeds, like almonds, pumpkin seeds, sunflower seeds and sesame seeds. Avocados are also a good source.

Surveys suggest, however, that many Americans are not getting enough magnesium from their diet alone. Are you getting enough Magnesium in your diet?

http://healthimpactnews.com/2013/magnesium-helps-reduce-your-risk-of-cancer/

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