Magnesium May Lower Diabetes Risk
December 25, 2004
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."
Source:http://paktribune.com
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