Magnesium in Plant-based Foods
may reduce Colon Cancer risk

Another Study affirmed that magnesium may reduce colon cancer risk

Researchers from the University of Minnesota followed more than 35,000 Iowa women for 17 years. Their diet and nutrient intake as well as incidence of colon cancer were analyzed. Results showed that those who consumed the most magnesium (> 350 mg per day) had a 25 percent lower risk of colon cancer than those who consumed the least (< 245 mg per day). The results were published in the American Journal of Epidemiology on February 1, 2006.

Editor's Note - Go Plant-based foods!

Not long ago, another large-scale study released a similar finding. Published in the Journal of American Medical Association in January 2005, the Swedish Mammography Cohort study followed more than 61,000 women and investigated their diet intake. Swedish researchers found that high magnesium intake may reduce the occurrence of colorectal cancer in women.

The recommended daily intake of magnesium for adult women is 320mg whereas requirement for men increases to 420mg daily. Eating a wide variety of legumes, nuts, whole grains, and green vegetables will help you meet your daily dietary need for magnesium.