People who consumed the most magnesium rich foods like leafy greens, nuts and whole grains -- or taking magnesium supplements were about half as likely to develop diabetes over the next 20 years as people who took in the least magnesium, according to a study by Dr. Ka He of the University of North Carolina at Chapel Hill and colleagues.

    The researchers say that it is possibly because the mineral is needed for the proper functioning of several enzymes that help the body process glucose. However, they say that large clinical trials testing the effects of magnesium on diabetes risk are needed to determine the relationship accurately.

    For this study the researchers selected 4,497 men and women between 18 to 30 years old, none of whom were diabetic at the study's outset. During a 20-year follow-up period, 330 of the subjects developed diabetes.

    People with the highest magnesium intake, who averaged about 200 milligrams of magnesium for every 1,000 calories they consumed, have their probability almost half cut to have developed diabetes during follow up than those with the lowest intakes, who consumed about 100 milligrams of magnesium per 1,000 calories.
Source: Diabetes Care