Da Kine
Star-Bulletin staff
and wire services
|
EATING RIGHT
Magnesium cuts colon cancer risk
Fill your plate with foods high in magnesium. They may cut your chances of colon cancer. A University of Minnesota study of 35,200 women over 17 years found that those who ate the most high-magnesium foods reduced their risk of developing the disease by 23 percent. Magnesium is on the USDA's endangered nutrient list because Americans on average are getting only about one-third of what they need everyday. Because multivitamin magnesium levels (100 to 250 milligrams) fall short of the 400 milligrams DV, supplement them with these foods.
Magnesium powerhouses include: Beans -- half-cup 43 milligrams; Whole grains -- one slice or half-cup 27 milligrams; Lowfat milk -- one cup 27 milligrams; Dark green leafy vegetables, raw -- half-cup 25 milligrams.