A recent study has produced some surprising results: eating appropriate amounts of magnesium could lower your risk of developing diabetes by between 10 and 34 per cent.
A set of three large studies have provided evidence to support this. The first, which studied a group of just under 40,000 women, found that people who incorporated the most magnesium into their diet had an 11 per cent lower risk of developing diabetes at a later date than those who had got the least. In those women who were overweight the impact of magnesium was greater: their risk fell by over 20 per cent.
A further two studies of 85,000 women and 42,000 men again proved that eating high levels of magnesium decreased the risk of developing diabetes considerably. All studies adjusted for external influences on the diabetes, such as weight, exercise and family history.
It is thought that magnesium influences the action of insulin within the body, and when it is not present in sufficient quantities it may cause insulin resistance to accelerate. Magnesium is also commonly associated with other health conditions such as blood pressure control. Magnesium is indirectly linked to the prevention of cancer. Providing magnesium through foods rather than supplements is generally perceived as being a significant way of avoiding health risk such as heart disease and stroke.
Magnesium may be found in green leafy vegetables, whole grains, beans and nuts.

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