Dietary Magnesium Could Reduce Risk Of Certain Diseases
A research review suggests to include magnesium in the diet because it can reduce the risk of certain health issues such as diabetes and heart diseases.
Dr. Xuexian Fang, a nutrition researcher at Zhengzhou University in China explained that insufficient amount of magnesium levels in the body was linked to greater risk of developing several health issues such as cardiovascular diseases, diabetes, Alzheimer’s disease and other serious illnesses.
The data of the study was obtained from more than one million participants from nine different countries since 1999 to 2016. Around 40 studies were already conducted by Fang and colleagues linking magnesium and chronic diseases. Fang explained that magnesium plays a vital role in the body’s health.
BMC Medicine researcher’s report shows that adding 100 mg of magnesium in our diet can reduce the risk of heart failure by 22 percent and also decreases the risk of stroke by 7 percent. But it does not have a great impact to reduce the risk of cardiovascular diseases.
During the study period, they have observed that increasing magnesium consumption reduces the risk of diabetes by 19 percent and decreases death rate up to 10 percent. The author of the also noted that their analysis was only based on observational studies.
The researchers rely on the participant’s response based on the food that they ate but they can’t determine the exact amount of dietary magnesium. The author also concludes that increasing the consumption of foods that are rich in magnesium have many health benefits to the body.
Fang said that magnesium can relieve inflammations and can lower the risk of developing chronic diseases in the future. Eating foods such as nuts, whole grains, leafy vegetable, and salt-water fish contains a high amount of magnesium.
The longer the foods were cooked or boiled, the fewer magnesium remains. “Magnesium retention in these foods depends on how the food is processed,” said by Romani quoted by GMA.
