Daily magnesium supplements improve glucose handling in elderly subjects

Paolisso, Giuseppe; Sgambato, S; Gambardella, A.; Pizza, Genoveffa; Tesauro, P; Varricchio, M; D'Onofrio, F

doi:10.1093/ajcn/55.6.1161

Cited by 173 publications

(116 citation statements)

References 19 publications

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“…22 Chronic magnesium supplementation was found to improve insulin response to glucose load and glucose disposal rate in hyperinsulinemic euglycemic clamp studies. 7,9 In a study by Wang et al, patients with T2DM who were in the upper quartile of magnesium intake (quantified through food questionnaires) had a mean HOMA-IR of 3 (a value of >3.6 interpreted as insulin resistant). 23 Multiple prospective cohort studies have tested the efficacy of magnesium supplementation on glycemic control, with conflicting results.…”

Section: Magnesium Intake Risk Of Diabetes and Insulin Resistancementioning

confidence: 99%

“…3,5,6 Oral supplementation or intravenous infusion of magnesium in diabetic patients increases acute insulin response and glucose disposal rate, and decreases insulin resistance. [7][8][9][10] Because of these findings, magnesium has been suggested as a possible treatment for diabetes. Several randomized controlled trials on the effect of magnesium supplementation on glycemic control in diabetes have conflicting results.…”

Section: Introductionmentioning

confidence: 99%

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Efficacy of Magnesium Supplementation on Glycemic Control in Type 2 Diabetes Patients: A Meta-Analysis

Chua¹,

Cinco²,

Paz-Pacheco³

2017

JAFES

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Objective. To evaluate if magnesium supplementation, in addition to standard therapy, improves fasting blood sugar (FBS) and/or glycosylated hemoglobin (HbA1c) in patients with type 2 diabetes mellitus (T2DM) compared to placebo or other comparator.Methodology. We searched MEDLINE/PubMed, Cochrane Library, Acta Medica Philippina, Health Research and Development Information Network (HERDIN) and references of reviewed journals from 1966 to July 2015 using the following search terms: "magnesium" OR "magnesium supplementation" OR "magnesium replacement", AND randomized controlled trial AND diabetes OR diabetes mellitus OR non-insulin dependent diabetes mellitus OR diabetic OR diab* (with MeSH, where available). Studies were retrieved and rated independently using the standards provided by The Cochrane Collaboration. High quality trials were included in a systematic review and meta-analysis.Results. Of the 689 records screened, 10 studies were included in the qualitative synthesis and 7 studies in the metaanalysis. Pooled data showed a non-significant trend towards improvement in glycemic control in the magnesiumtreated group (mean difference -0.19, CI -0.58 to 0.21). There was a stronger but still non-significant trend in T2DM patients with hypomagnesemia (mean difference -1.16, CI -2.92 to 0.6).Conclusion. Routine magnesium supplementation for improvement in glycemic control in T2DM patients cannot be recommended based on data from included studies in this meta-analysis.

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Section: Magnesium Intake Risk Of Diabetes and Insulin Resistancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Efficacy of Magnesium Supplementation on Glycemic Control in Type 2 Diabetes Patients: A Meta-Analysis

Chua¹,

Cinco²,

Paz-Pacheco³

2017

JAFES

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“…Although many authors have suggested that diabetes per se may induce hypomagnesemia, others have reported that higher Mg intake may confer a lower risk for type 2 diabetes (20 -23). It is interesting that the induction of Mg deficiency has been shown to reduce insulin sensitivity in individuals without diabetes, whereas Mg supplementation during a 4-wk period has been shown to improve glucose handling in elderly individuals without diabetes (18,24). In patients with type 2 diabetes, oral Mg supplementation during a 16-wk period was suggested to improve insulin sensitivity and metabolic control (25).…”

Section: Hypomagnesemia and Diabetes: Cause And Effectmentioning

confidence: 99%

Hypomagnesemia in Patients with Type 2 Diabetes

Pham

Pham³

et al. 2007

Clinical Journal of the American Society of Nephrology

352

339

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Hypomagnesemia has been reported to occur at an increased frequency among patients with type 2 diabetes compared with their counterparts without diabetes. Despite numerous reports linking hypomagnesemia to chronic diabetic complications, attention to this issue is poor among clinicians. This article reviews the literature on the metabolism of magnesium, incidence of hypomagnesemia in patients with type 2 diabetes, implicated contributing factors, and associated complications. Hypomagnesemia occurs at an incidence of 13.5 to 47.7% among patients with type 2 diabetes. Poor dietary intake, autonomic dysfunction, altered insulin metabolism, glomerular hyperfiltration, osmotic diuresis, recurrent metabolic acidosis, hypophosphatemia, and hypokalemia may be contributory. Hypomagnesemia has been linked to poor glycemic control, coronary artery diseases, hypertension, diabetic retinopathy, nephropathy, neuropathy, and foot ulcerations. The increased incidence of hypomagnesemia among patients with type 2 diabetes presumably is multifactorial. Because current data suggest adverse outcomes in association with hypomagnesemia, it is prudent to monitor magnesium routinely in this patient population and treat the condition whenever possible.

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“…Refining wheat to white flour results in a 33% retention of magnesium in Australian flour compared with a 15% retention in the United States (Schroeder, 1971;Mugford, 1983;United States Department of Agriculture, 2003). Low blood levels of magnesium are associated with impaired insulin secretion and function, poor glycaemic control, and diabetic complications (Paolisso et al, 1992;White & Campbell, 1993;Rosolova et al, 1997). Urinary excretion of magnesium is raised in people with diabetes and it has been suggested that hypomagnesaemia is a possible consequence of diabetes (Khan et al, 1999).…”

Section: Nutrient Retentionmentioning

confidence: 99%

Cereal grains, legumes and diabetes

2004

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This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume B3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (o3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.

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Daily magnesium supplements improve glucose handling in elderly subjects

Cited by 173 publications

References 19 publications

Efficacy of Magnesium Supplementation on Glycemic Control in Type 2 Diabetes Patients: A Meta-Analysis

Efficacy of Magnesium Supplementation on Glycemic Control in Type 2 Diabetes Patients: A Meta-Analysis

Hypomagnesemia in Patients with Type 2 Diabetes

Cereal grains, legumes and diabetes

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