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Calcium and magnesium may protect against type II diabetes Fall 2009, Vol 5, Issue 17 -- Download the PDF 
Investigators in this
featured study note
previous research suggesting
that several
dietary patterns may play
a significant role in protecting
against type II
diabetes (T2D). While
epidemiological studies
indicate that higher fruit,
vegetable and whole grain
intake may be protective
against T2D, Villegas et al
note that less is known
about the role of specific
nutrients, especially outside
the western dietary
context. Previous studies
have already noted inverse
associations between calcium
and magnesium
intake and the occurrence
of T2D. However, these
findings are observed
among westerners consuming
low-fat dairy products
and whole grains,
both of which are uncommon
dietary patterns as compared to the more prevalent
high-fat dairy and low-magnesium food consumption
typically observed in the West. Given the many
possible confounding factors presented in the western
diet, Villegas et al sought to further investigate possible
associations of calcium and magnesium intake
and T2D risk in an entirely distinct population.
Villegas et al evaluated possible associations in a large prospective based study of middle-aged women in Shanghai, China, a population which customarily eats much less dairy and derives calcium and magnesium from sources distinct from western diets. Their analysis focused on data from the Shanghai Women's Health Study (SWHS), a population based cohort in which investigators specifically assessed 64,191 women (40-70 y old) who were free of T2D at the commencement of the study. After initial assessment of dietary intake, physical activity and other measures, three additional in-person interviews were conducted over a period of sixseven years, and all data was analyzed via a Cox regression model. Villegas et al report that in the study's cohort, 2270 cases of T2D were documented after the 6.9 y follow up, and the average intake of calcium was 466 mg/d and magnesium was 267 mg/d. Researchers observed that both calcium and magnesium intake were associated with a decreased risk of T2D. Specifically, they note "the relative risks for lowest to the highest quintiles of calcium intake were 1.00. 0.82. 0.73, 0.67, and 0.74 (P for trend <0.001), and for magnesium they were 1.00, 0.84, 0.84, 0.79 and 0.86 (P for trend <0.001)." Villegas et al also acknowledge that similar findings are noted in other studies, including the Nurse's Health Study. In their analysis, the mean intake of magnesium was similar to western diets, though the mean intake of calcium was lower. Researchers highlight the unique opportunity this study offers in analyzing the association of calcium and magnesium intake and the risk of T2D. However, they also note that "it is difficult to assess the independent effect of calcium and magnesium on the risk of T2D without confounding from foods rich in calcium and magnesium." Given the study's many strengths and large population size, the data presented supports the premise that calcium and magnesium may play a protective role in the development of type II diabetes. Study: Villegas, R. et al, Am J Clin Nutr, 89: 1059-67 (2009) RETURN HOME from probiotics and chronic fatigue syndrome |
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