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A study by researchers at the Vanderbilt Ingram Center for Cancer in the US, found that the magnesium component improves the effectiveness of vitamin D.
The study, published in the December issue of the American Journal of Clinical Nutrition, is important because of its controversial findings on the badociation of vitamin D levels with colorectal cancer and other diseases, confirming a study observed previously by researchers. In 2013, which link low levels of magnesium to low levels of vitamin D.
The study also revealed the regulatory role played by the magnesium component in people with high levels of vitamin D.
The study provides the first evidence that magnesium plays an important role in improving vitamin D levels and preventing health problems badociated with low levels of vitamin D.
The randomized study included 250 people at risk for colorectal cancer due to risk factors or removal of an earlier cancer tumor. Random doses of magnesium were attributed according to the baseline dietary intake.
The researchers explained that vitamin D deficiency was recognized as a potentially prevalent health problem in the United States. Many people have received recommendations from their health care providers recommending vitamin D supplements to increase blood test levels: in addition to vitamin D, 80% of people do not consume enough magnesium to control this important element from the body.
The study recommends changing daily diets as the best way to increase vitamin intake, including high-magnesium foods such as dark leafy vegetables, beans, whole grains, dark chocolate and oily fish such as salmon, nuts and avocados.
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