Van's Health Foods

Magnesium reduces stroke

Magnesium, the forth most abundant mineral in the body is linked to better blood pressure. In the study, researchers reviewed every magnesium and stroke study from 1966 through September, 2011 covering 241,378 participants and 6,477 cases of stroke.

Researchers found a direct link: for every 100 mg increase in magnesium per day, there was a 9 percent decrease in the chances of having an ischemic stroke, where blood supply to the brain is blocked.

Discussing their findings, doctors suggested people should eat more magnesium-rich foods such as green leafy vegetables, beans, nuts and whole grains, and that further study may move the U.S. to begin recommending magnesium supplements to reduce chances of stroke. The current recommended dietary allowance for magnesium for adult men is 420 mg per day, and for adult women, 320 mg per day.

Magnesium reduces colorectal cancers

In this review, doctors analyzed eight magnesium and cancer studies involving 338,979 participants. Overall, compared to those who got the least, people who consumed the highest daily average amount of magnesium were 11 percent less likely to develop any form of colorectal cancer.

There was a direct link: for every 50 mg increase in magnesium per day, there was an average 6 percent decline in the chances for colorectal cancer, colon, or rectal cancers. Six of the studies adjusted for how much calcium was in the diet and in those studies, participants who got the most magnesium were 19 percent less likely to develop colon or rectal cancer compared to those who got the least magnesium.

Reference: American Journal of Clinical Nutrition; 2012, Vol. 95, No. 2, 362-6

From the March 2013 newsletter

The first study on long-term multivitamin use

Doctors said more than one in three Americans takes a multivitamin, mostly to prevent nutrient deficiencies, but that this study suggests multivitamins may also help prevent cancer in middle-aged and older men.

The study involved 14,641 male doctors, aged at least 50, who took a daily multivitamin or a placebo. After 11 years of follow-up, researchers discovered a possible link with long-term multivitamin use: chances of cancer declined by 8 percent in men with a history of cancer.

While small, the results were significant and promising. Doctors don’t know which vitamins or minerals may help reduce cancer chances, and explained that most of the men were non-smokers, a factor that may influence results. Researchers plan a follow-up study with women, and with others whose lifestyles and health behaviors are different than the group of doctors who participated in this study.

Reference: Journal of The American Medical Association; October 2012, Electronic Prebublication

From the January 2013 newsletter

Antioxidants and pancreatic cancer

In this large study, doctors measured the diets, food-cooking methods, and vitamin C levels of 23,658 men and women, aged 40 to 74. Over the course of 10 years of follow-up, 49 participants developed pancreatic cancer, 55 percent men. Researchers then calculated the nutrients in their diets and compared to 3,970 participants who had not developed pancreatic cancer.

Compared to those who consumed the least selenium, those who consumed the most selenium were half as likely to have developed pancreatic cancer. Those who consumed the most selenium and vitamins C and E were 67 percent less likely to develop the cancer compared to those who got the least of these antioxidants.

Discussing their findings, doctors said, “It seems the antioxidants are knocking out the pro-oxidants that are perhaps causing the damage that leads to cancer, and therefore playing a protective role.”

Magnesium and colorectal cancer

There are few studies on magnesium and colorectal cancer, doctors said, but these two new analyses suggest magnesium may help prevent this disease. In the first study, researchers compared 768 people with colorectal cancer to 709 similar people without. In a group of those who were at least age 55, with a body mass index score of 25 or higher, each 100 mg increase in magnesium per day decreased chances for colorectal cancer by 12 percent.

In the second study, doctors reviewed findings from other magnesium-colorectal cancer trials and found that for every 100 mg increase in daily magnesium, there was a 13 percent decrease in chances of pre-cancerous colorectal adenomas and 12 percent less chance of colorectal cancer.

Reference: Gut - International Journal of Gastroenterology and Hepatology; July, 2012. Electronic Prepublication

From the December 2012 newsletter

Ginger lowered gut inflammation

Ginger has two antioxidant, anti-inflammatory compounds, called gingerols and shogaols, which earlier lab studies had found protected against colon cancer. In this study, 33 participants with normal chances of developing colon cancer, and no family cancer history, took 2,000 mg of ginger root extract per day, or a placebo, for 28 days. Doctors said that the dose was equal to 7/10-ounce of raw ginger, a safe and reasonable dietary amount.

Before and after the study, researchers analyzed colon tissue for signs of inflammation. While there was no change for placebo, the ginger group had 28 percent lower levels of an enzyme the body releases in response to inflammation, including the type of inflammation that occurs in the early stages of colorectal cancer. Doctors are calling for more study to determine how much this inflammatory enzyme needs to decrease to prevent colon cancer.

Reference: Cancer Prevention Research; 2011, Vol. 4, No. 11, 1929-37

From the March 2012 newsletter