According to a 20 year study undertaken by Dr. Ka He of the University of North Carolina, USA, and his colleagues, the risk of diabetes is 47% less in people who consumed magnesium and vitamin supplements in their food. However, he mentioned that large clinical trials should be carried out to validate the relationship between magnesium and diabetes.
The study explains the association of whole grains, a rich source of magnesium, with lower risk of diabetes. The other options for rich content of magnesium include green leafy vegetables like spinach; the chlorophyll molecule in the leafy vegetable contains magnesium. In legumes, beans and peas, nuts and seeds, and whole, unrefined grains also contain magnesium. In addition, tap water is a good source of magnesium as it contains natural minerals.
Supporting this study, the National Institutes of Health, said, “Magnesium plays an important role in carbohydrate metabolism. It may influence the release and activity of insulin, the hormone that helps control blood glucose (sugar) levels. Low blood levels of magnesium (hypomagnesemia) are frequently seen in individuals with type 2 diabetes. Hypomagnesemia may worsen insulin resistance, a condition that often precedes diabetes, or may be a consequence of insulin resistance. Individuals with insulin resistance do not use insulin efficiently and require greater amounts of insulin to maintain blood sugar within normal levels. The kidneys possibly lose their ability to retain magnesium during periods of severe hyperglycemia (significantly elevated blood glucose). The increased loss of magnesium in urine may then result in lower blood levels of magnesium. In older adults, correcting magnesium depletion may improve insulin response and action.”
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