In the news: Higher Vitamin D Levels Linked with Lower Risk of Cancer Deaths

A reduced risk of mortality from cancer or any cause was found among cancer patients who had higher vitamin D levels compared with those whose levels were lower, during a 70-month follow-up period, a recent study found.*

Researchers analyzed data from 2,463 men and women with cancer who were enrolled in the National Health and Nutrition Examination Survey 2007–2018 and had information available concerning serum 25-hydroxyvitamin D. During follow-up through 2019, 567 people died, 194 of whom died from cancer.

Vitamin D deficiency, defined as a level of less than 20 ng/mL, was significantly associated with an increased risk of all-cause mortality.

Patients whose vitamin D levels were among the highest 25% and second highest 25% of participants had respective 41% and 40% adjusted lower risks of death from any cause compared with patients whose levels were among the lowest 25%.

Editor's Note: “Multivariate adjustment was performed for demographic characteristics, lifestyle, dietary factors, 25-hydroxyvitamin D testing period, and cancer site,” the authors stated.

* Nutr Cancer. 2024;76(1):89-97.

Greater Magnesium Intake Linked with Lower Risk of Mortality Following Stroke

People who consumed a higher amount of magnesium had a reduced risk of dying during a median 5.3 year period following a stroke compared with individuals whose intake of the mineral was lower.*

The study included 917 adults enrolled in the National Health and Nutrition Examination Survey 2007–2018 who had a history of stroke. Dietary interview responses were analyzed for magnesium content, including magnesium from food and magnesium provided by supplement capsules or tablets.

Each 1 mg per 100 kilocalories per day increase in total magnesium intake was associated with a 3% lower risk of death during a median follow-up period of 5.3 years.

Individuals whose magnesium intake was among the top 25% of subjects had a 40% lower risk of dying from any cause at the end of follow-up than those whose magnesium intake was among the lowest 25%.

Editor's Note: "Magnesium deficiency is associated with an increased risk of a wide range of diseases, including hypertension, diabetes, metabolic syndrome, coronary heart disease, and stroke," the authors wrote. "Considering that insufficient magnesium intake is common in stroke patients, improving magnesium intake in stroke survivors is warranted. "

*Nutr J. 2023 Oct 30;22(1):54.

NAC Could Decrease Need for Pain Relief Following Spinal Surgery

An article in the journal Pain Management suggests a role for N-Acetyl-L-Cysteine (NAC) in the relief of pain following spinal surgery.*

In phase II of a randomized pilot trial, patients who received NAC during spinal surgery subsequently requested fewer opioid drugs and had lower pain scores than those who received a placebo.

Thirty participants were given large intravenous doses of NAC or a placebo during surgery in addition to standard pain medication. In the two days following surgery, opioid consumption was reduced up to 24% patients who were given NAC compared with the placebo group.

Editor's Note: "NAC is a powerful anti-inflammatory drug," the authors stated. "It could help pain for patients after surgery.

* Pain Manag. 2023 Oct;13(10):593-602.

Consume More Fish, Fish Oil Supplements, to Reduce Frailty Risk

Recent research documented an association between higher blood omega-3 fatty acid levels or greater intake of oily fish or fish oil supplements and a lower risk of frailty.*

Fish oil is a source of omega-3 fatty acids EPA and DHA, which support a healthy inflammatory response.

Data were evaluated from 18,802 UK Biobank participants aged 65 years and older who had information available concerning plasma fatty acid levels, and 79,330 participants whose dietary questionnaire responses provided information regarding the intake of oily fish and fish oil supplements.

Higher plasma omega-3 fatty acids, DHA and non-DHA omega-3 levels were associated with less frailty. Fish oil supplementation was associated with 28% reduced odds of frailty. Two or more servings per week was associated with a 41% lower odds of frailty than never consuming oily fish.

Editor's Note: Frailty was defined using the Cardiovascular Health Study index. The criteria are shrinking, physical endurance/energy, low physical activity, weakness, and slow walking speed.

* J Gerontol A Biol Sci Med Sci. 2024 Mar 22:glae085.