Diabetes, Heart and Cardiovascular Diseases News Chronicle.  Diabetes, Cardiovascular and Heart Diseases
 Article 289
    Published on January 14, 2018

Diet with high magnesium content can prevent type 2 diabetes

Researchers have conducted studies to find out whether higher magnesium intake can reduce type 2 diabetes (T2D) risk. They also wanted to find out the effects on the association between type 2 diabetes (T2D) and magnesium intakes with consumption of diet such as

Researchers analyzed Nurses' Health Studies (NHS and NHS2) data which contains data of 160,647 participants and Health Professionals Follow-up Study (HPFS) data which contains records of 42,096 participants.

Researchers have done 28 years follow-up studies to find out type 2 diabetes (T2D) development in them. They collected their diet details for every four years and calculated glycemic index (GI) values and total magnesium consumption. They used Cox Proportional Hazard Model to adjust other variables which may influence the study results. They have found type 2 diabetes (T2D) developments in 17,130 participants during their 28-year long follow-up study. The follow-up study results show individuals consuming more magnesium likely to be

  • An older individual
  • With lower body mass index (BMI)
  • Not using tobacco
  • Physically active
  • Less likely risk of high blood pressure
  • Individuals are consuming diet supplements, whole grains and cereal fiber with less processed meat, trans fats and saturated fats.

Study results show.

  • Fifteen percent lower risk of the development of type 2 diabetes (T2D) among participants who are consuming higher magnesium content compared to those participants consuming lower magnesium content.
  • Diet with low magnesium content may push individuals with high risk of type 2 diabetes (T2D) into diabetes.
  • Four percent risk reduction to type 2 diabetes (T2D) for every additional 50 mg of magnesium consumption per day.

The risk reduction to type 2 diabetes (T2D) was more striking among the participants consuming a diet with a low glycemic index (GI) and high cereal fiber when compared to participants consuming poor diet (diet with low cereal fiber and high glycemic index GI).

Diet with high magnesium content, low glycemic index and high cereal fiber can prevent type 2 diabetes.

The study findings were published September 5, 2017, in the Diabetes Care. Title of the article was "Magnesium Intake, Quality of Carbohydrates, and risk of Type 2 Diabetes: Results From Three U.S. Cohorts."

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Fiber : Either soluble or insoluble dietary fiber is an indigestible portion of the plant food. Fiber is a part of our balanced healthy diet for the prevention of cholesterol build-up, belly fat, heart diseases, weight gain, diabetes, irregular stools or constipation and for digestive health. Most of the foods contain both soluble and insoluble dietary fiber.

Soluble fiber exists mostly in foods such as oats, barley, legumes, vegetables, fruits, nuts and seeds. Insoluble fiber exists mostly in the foods such as lima beans, starchy vegetables (corn, potatoes, green peas), carrots, broccoli, spinach, kale, brussels sprouts etc.

Recommended fiber consumption per day is 21 to 38 grams. Risk of weight gain and heart diseases increases if our body did not receive enough fiber. Adverse side effects with high fiber consumption (more than 70 grams per day) are muscle cramps, dehydration or constipation (less than three bowel movements in a week).



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