Magnesium May Lower Diabetes Risk

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http://www.reuters.com/newsArticle.jhtml?type=healthNews & storyID=4037955

 

Magnesium May Lower Diabetes Risk

Tue December 23, 2003 12:34 PM ET

 

By Merritt McKinney

NEW YORK (Reuters Health) - 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 told Reuters Health.

" 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. "

SOURCE: Diabetes Care, January 2004.

 

 

 

 

 

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