Magnesium is one of the six essential macro-minerals that is required by the body for energy production and synthesis of protein and enzymes. It contributes to the development of bones and most importantly it is responsible for synthesis of your DNA and RNA. A new report that has appeared in theBritish Journal of Cancer, gives you another reason to add more magnesium to your diet.
According to researchers Indiana University, daily intake of magnesium may help in preventing pancreatic cancer. Previous studies have found that magnesium is inversely associated with the risk of diabetes, which is a common risk factor of pancreatic cancer. "But few studies have explored the direct association of magnesium with pancreatic cancer. Of those that did, their findings were inconclusive," said Daniel Dibaba, PhD student at the School of Public Health-Bloomington, who led the IU study.
Dibaba and colleagues analysed over 66,000 men and women, aged 50 to 76, looking at the direct association between magnesium and pancreatic cancer. Of those followed, 151 participants developed pancreatic cancer. The study found that every 100-milligram-per-day decrease in magnesium intake was associated with a 24 percent increase in the occurrence of pancreatic cancer.
It further showed that the effects of magnesium on pancreatic cancer did not appear to be modified by age, gender or body mass index but was limited to those taking magnesium supplements either from a multivitamin or individual supplement. "For those at a higher risk of pancreatic cancer, adding a magnesium supplement to their diet may prove beneficial in preventing this disease," Dibaba added.
"Foods like green leafy vegetables, bananas, beans, avocado, primary nuts (almonds), whole grain cereals and fish are great ways of getting your daily dose of magnesium. The National Institute of Nutrition suggests that the daily value of magnesium should be around 400 milligram for adults. But above all, a well-balanced diet with all nutrients in adequate quantities is most beneficial," says Bangalore-based nutritionist Dr. Anju Sood.