Risk of developing diabetes falls as level of intake rises

September 27, 2010

   Adding to the evidence that the mineral magnesium decreases the risk of diabetes a new study from researchers at the University of North Carolina at Chapel Hill shows that the more you continuously consume from either/both food and supplements, the lower is the risk of developing diabetes. Dr Ka He and colleagues analyzed diabetes risk and magnesium intake in 4,487 people between the ages of 18 to 30 who were followed for twenty years. Over the two decades 330 subjects developed diabetes. The researchers found that for those with the greater intake averaging 200mg of magnesium for every 1000 calories consumed, there was a 47% drop in the likely hood of developing the life shortening disease versus those whose intake averaged about 100mg per 1000 calories. Higher intake of magnesium also lowered systemic inflammation and improved insulin sensitivity. The study is published online ahead of print in the journal Diabetes Care.