Berkeley Wellness Letter – July 2006

Foods rich in magnesium may reduce the risk of colon cancer.

A recent study of more than 35,000 women in Iowa found that those who consumed the most magnesium from food (more then 350 milligrams per day – about the recommended levels) were 23% less likely to develop colon cancer over 17 years than women who consumed the least. A previous study of Swedish women had similar results for colon cancer, but also found magnesium to be protective against rectal cancer. The best sources include leafy greens, nuts, beans, whole grains, some fish and dark chocolate.