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Magnesium May Lower Diabetes Risk

An apple a day may keep the doctor away, but new research suggests that nuts, grains, leafy green vegetables and other foods high in magnesium may keep diabetes at bay.

In two new studies, people who consumed the most magnesium in their diets were less likely to develop type 2 diabetes. This type of diabetes occurs when the body becomes resistant to the effect of the glucose-processing hormone insulin.

Until now, very few large studies have directly examined the long-term effects of dietary magnesium on diabetes, Dr. Simin Liu of the Harvard Medical School and School of Public Health in Boston says.

"Our studies provided some direct evidence that greater intake of dietary magnesium may have a long-term protective effect on lowering risk," said Liu, who was involved in both studies.

"The take-home message for the public is that a diet rich in plant-based foods such as nuts, whole grains and vegetables that are high in magnesium may be beneficial for prevention," Liu said.

In one of the studies, researchers evaluated the nutrition of about 85,000 female nurses and more than 42,000 male health professionals every 2 to 4 years. Women were followed for 18 years and the men for 12 years.

In both men and women, those who consumed the most magnesium in their diet were least likely to develop type 2 diabetes during the study, according to a report in the January issue of the journal Diabetes Care. This risk reduction was still present even after researchers adjusted for factors that could have influenced the results, including age, total calorie consumption, family history of diabetes, physical activity and alcohol consumption.

Body mass index (BMI), a measure of obesity that takes into account weight and height, did have some effect, but the link between magnesium and a lower risk of diabetes was still statistically significant.

Most of the participants got their magnesium from food, not vitamin supplements. Less than 5 percent took magnesium supplements.

The second study involved more than 39,000 women who had no history of diabetes, heart disease or cancer. The women were followed for 6 years to see if the amount of magnesium they consumed affected the odds of developing diabetes. Indeed, women who consumed more magnesium in their diet were less likely to develop diabetes, the researchers report. But the link between magnesium and diabetes risk was seen only in women who had a BMI of 25 or higher.

Individuals with a BMI of 25 to 29.9 are considered overweight, while those with a BMI of 30 or higher are considered obese.

The studies leave some questions unanswered, such as why the effect of magnesium is most pronounced in people with a higher BMI, according to Dr. Jerry L. Nadler, of the University of Virginia Health Science System in Charlottesville. Despite the questions, Nadler concludes in a related editorial that "there is now sufficient compelling evidence to justify support for a randomized prospective clinical trial to test the effect of consuming major food sources of magnesium, such as whole grains, nuts and green leafy vegetables, on the development of type 2 diabetes in a high-risk population."

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