Magnesium May Reduce Colorectal Cancer

From: Roman Bystrianyk (rbystrianyk_at_gmail.com)
Date: 02/15/05 

Date: 15 Feb 2005 15:21:50 -0800

http://www.healthsentinel.com/org_news.php?event=org_news_print_list_item&id=023

Roman Bystrianyk, "Magnesium May Reduce Colorectal Cancer", Health
Sentinel, February 15, 2005,

According to the American College of Gastroenterology, colon cancer is
the second most common cause of cancer death in the United States,
causing an estimated 57,000 deaths each year. A study in the January 5,
2005 issue of the Journal of the American Medical Association (JAMA),
examines the relationship between magnesium and the occurrence of
colorectal cancer in women.

The study was based on a population of over 61,000 women aged 40 to 75
years. The study analysis occurred over nearly 15 years. It examined
the risk of developing colorectal cancer between the group with the
highest magnesium intake compared with the group with the lowest
magnesium intake. The authors found that, "intake of magnesium was
inversely associated with both colon and rectal cancer."

Magnesium is required for a wide variety of biological functions.
Magnesium is essential for DNA repair, and plays a role in cell
reproduction and replication, both of which have a relationship to
cancer. Supplementation of magnesium in animals has been shown to
reduce the incidence of colon cancer. Magnesium also plays a role in
maintaining the antioxidant status of the cell and studies have shown
that animals deficient in magnesium display an increased vulnerability
to oxidative stress.

Magnesium can be consumed through the diet. Approximately 50 mg/day of
magnesium can be found in 1 small serving of spinach, 1 large banana, 1
serving of cooked oatmeal, 2 slices of whole grain bread, or half a
serving of beans.

The study authors conclude that, "this population based cohort study
of women suggested that a high magnesium intake may reduce the risk of
colorectal cancer. While our findings require confirmation by other
large well-designed studies, they support potential benefits of
increasing consumption of major foods contributing to magnesium intake,
including fruits and vegetables, whole grain foods, and beans in
reducing colorectal cancer incidence. However, the efficiency and
safety of magnesium supplementation for the prevention of colorectal
cancer needs to be specifically addressed in a randomized trial."

SOURCE: JAMA, January 5, 2005

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