Posted on Oct 24, 2016, 10 a.m.
Containing 43 mg of magnesium per ounce, dark chocolate may reduce a person’s risk of diabetes.
Consuming ample magnesium via dietary sources may reduce a person’s risk of diabetes, especially for those who may be exhibiting metabolic impairments. Adela Hruby, from Tufts University (Massachusetts, USA), and colleagues assessed 2,582 subjects, average age 54 years, enrolled in the Framingham Heart Study Offspring cohort, following them for 7 years to assess magnesium intake and risk of metabolic impairments including impaired fasting glucose, impaired glucose tolerance, insulin resistance, and hyperinsulinemia. Data revealed that among those experiencing such impairments, the subjects who consumed the most dietary magnesium were 32% less likely to develop diabetes, as compared to those with the lowest dietary magnesium. The study authors conclude that: “Magnesium intake may be particularly beneficial in offsetting risk of developing diabetes among those at high risk.”
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Hruby A, McKeown NM, Song Y, Djousse L. “Dietary magnesium and genetic interactions in diabetes and related risk factors: a brief overview of current knowledge.” Nutrients. 2013 Dec 6;5(12):4990-5011. Hruby A, Meigs JB, O'Donnell CJ, Jacques PF, McKeown NM. “Higher magnesium intake reduces risk of impaired glucose and insulin metabolism and progression from prediabetes to diabetes in middle-aged americans.” Diabetes Care. 2014 Feb;37(2):419-27.