The mineral that prevents colorectal cancer cannot be ignored

Colorectal cancer is the third largest malignant tumor in the world.

In order to assess the impact of factors such as diet and drugs on the risk of colorectal cancer, scholars from the French National Institute of Health and Medical Research analyzed the published literature and found that magnesium, folic acid, dairy products, dietary fiber, fruits and vegetables, and soybeans Colorectal cancer is protective; meat, especially red and processed meat, and alcohol use increase the risk of colorectal cancer

The conclusion drawn from the above literature is that when magnesium intake is greater than 255 mg/day, a preventive effect on colorectal cancer can be observed, which can reduce the risk of colorectal cancer by 13% to 22%

Like many minerals, magnesium is an activator of various enzymes, and magnesium is involved in the metabolism of the three major thermogenic nutrients in the body, nerve transmission, and muscle contraction

Now with the improvement of living conditions, many people consume excessive protein and fat, and the staple food is becoming more and more refined.

According to the data of the second edition of the Chinese Food Composition Table, the magnesium content of various dried fruits is as follows: hazelnuts (fried) 502mg/100g, watermelon seeds (fried) 448mg/100g, pumpkin seeds (fried), white melon seeds 376mg/100g, almonds 286mg /100g, sunflower seeds (fried) 267mg/100g, pine nuts (fried) 186mg/100g, peanut kernels (fried) 176mg/100g

Since chlorophyll contains magnesium, the content of magnesium in dark green vegetables is higher.

In addition to vegetables and nuts, seafood and whole grains are also relatively high in magnesium

(Yu Kang, chief physician of Peking Union Medical College Hospital)