A recent study has highlighted the significance of a magnesium-rich diet for our overall health, showing its role in reducing the risk of DNA damage and chronic degenerative diseases.
A recent Australian study has highlighted the significance of a magnesium-rich diet for our overall health, showing its role in reducing the risk of DNA damage and chronic degenerative diseases.
Researchers from the University of South Australia analyzed blood samples from 172 middle-aged individuals and discovered a strong association between low magnesium levels and elevated concentrations of a harmful amino acid known as homocysteine.
This harmful combination is detrimental to the body’s genetic material, increasing the likelihood of Alzheimer’s and Parkinson’s diseases, digestive issues, various cancers, and diabetes.
Foods high in magnesium include whole grains, dark leafy greens, nuts, beans, and dark chocolate. These foods are vital for energy production, maintaining healthy teeth and bones, regulating blood sugar and pressure, and ensuring proper functioning of the heart, muscles, and kidneys.
According to UniSA molecular biologist Dr. Permal Deo, consuming less than 300mg of magnesium per day can elevate the risk of several illnesses; however, the role of magnesium in preventing DNA damage was not thoroughly researched in humans until now.
“Our research indicated a direct connection between low blood magnesium levels (below 18mg/L) and heightened DNA damage, even when accounting for gender and age,” Dr. Deo explains.
“The study measured blood concentrations of magnesium, homocysteine (Hcy), folate, and vitamin B12, revealing an inverse relationship between magnesium and Hcy, along with a positive relationship between magnesium, folate, and vitamin B12. This suggests that adequate magnesium levels in the bloodstream are crucial for safeguarding our genetic material from the harmful effects of homocysteine, which can rise when folate and vitamin B12 are lacking.”
Co-author Professor Michael Fenech points out that chronic magnesium deficiency is likely to hinder the body’s energy production and cell function, leading to faster tissue aging and increasing the risk of early onset of various diseases.
Magnesium ranks as the fourth most prevalent mineral in the human body, with over 600 enzymes requiring it as a co-factor and nearly 200 depending on it to activate essential bodily processes.
“The next phase is to investigate the ideal dietary intake of magnesium, whether from food or supplements, and its effects on the development or progression of cancer and other chronic illnesses,” Professor Fenech states.
The results have been published in the European Journal of Nutrition.