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Colorectal
cancer is the second leading cause of cancer-related deaths in the
United States. New evidence suggests that a diet high in magnesium
may reduce the occurrence of colon cancer in women, according to
research led by School of Public Health epidemiology professor Aaron
Folsom.
“Foods high in magnesium, such as vegetables, grains, and fruit,
are already considered useful for reducing colon cancer risk because
of their high fiber and antioxidant content,” says Folsom. However,
national health surveys report that many adults do not meet the
Recommended Dietary Allowance (RDA) for this mineral.
It is not clear why magnesium may be beneficial for fighting colon
cancer, but researchers suggest it contributes to reductions in
insulin resistance, oxidative stress and cell proliferation.
As part of the large Iowa Women's Health Study, Folsom and SPH
colleagues assessed the women's magnesium intake in 1986 and cancer
incidence over a 17-year period. The American Journal of Epidemiology
reported the inverse association they observed.
“If other observational studies reveal the same results, a clinical
trial would be necessary to determine if it is magnesium specifically,
and not other aspects of the diet, that offers the benefit,” says
Folsom.
Reprinted with permission from the spring 2006 edition of Advances,
a publication of the School of Public Health.
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