Department of Environmental Medicine, Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Medicine and Bioregulatory Sciences, The University of Tokushima Graduate School of Medical Sciences, Tokushima, Japan; The Clinical Research Center for Diabetes, Tokushima University Hospital, Tokushima, Japan.
Diabet Med. 2013 Dec;30(12):1487-94. doi: 10.1111/dme.12250. Epub 2013 Jun 29.
Early studies have shown that magnesium intake decreases the risk of Type 2 diabetes, but the results are still inconsistent. We prospectively examined the association between magnesium intake and incidence of Type 2 diabetes in a general Japanese population.
A total of 1999 subjects without diabetes aged 40-79 years who underwent a 75-g oral glucose tolerance test were followed up prospectively for a mean of 15.6 years.
During the follow-up, 417 subjects developed Type 2 diabetes. The age- and sex-adjusted incidence of Type 2 diabetes significantly decreased with increasing magnesium intake quartile levels (≤ 148.5, 148.6-171.5, 171.6-195.5 and ≥ 195.6 mg/day, P for trend = 0.01). In multivariate analyses, after adjusting for comprehensive risk factors and other dietary factors, the hazard ratio of Type 2 diabetes was 0.67 (95% CI 0.49-0.92; P = 0.01) in the third quartile and 0.63 (95% CI 0.44-0.90; P = 0.01) in the highest quartile compared with the first quartile. In addition, the risk of Type 2 diabetes was 14% lower (P = 0.04) for a 1-sd increment of log-transformed magnesium intake in the multivariate-adjusted model. In stratified analysis, there were statistically significant interactions between magnesium intake and levels of homeostasis model assessment of insulin resistance, high-sensitivity C-reactive protein or alcohol intake on the risk of Type 2 diabetes (all P < 0.05).
Our findings suggest that increased magnesium intake was a significant protective factor for the incidence of Type 2 diabetes in the general Japanese population, especially among subjects with insulin resistance, low-grade inflammation and a drinking habit.
早期研究表明，镁的摄入量降低 2 型糖尿病的风险，但结果仍不一致。我们前瞻性地研究了一般日本人群中镁摄入量与 2 型糖尿病发病率之间的关系。
共有 1999 名年龄在 40-79 岁、接受 75g 口服葡萄糖耐量试验的无糖尿病受试者进行了前瞻性随访，平均随访时间为 15.6 年。
在随访期间，417 名受试者发生 2 型糖尿病。随着镁摄入量四分位水平的增加（≤148.5、148.6-171.5、171.6-195.5 和≥195.6mg/天），年龄和性别调整的 2 型糖尿病发病率显著降低（趋势 P=0.01）。在多变量分析中，在校正综合危险因素和其他饮食因素后，第三四分位数的 2 型糖尿病风险比为 0.67（95%可信区间 0.49-0.92；P=0.01），最高四分位数为 0.63（95%可信区间 0.44-0.90；P=0.01）与第一四分位数相比。此外，在校正模型中，对数转换的镁摄入量增加 1 个标准差，2 型糖尿病的风险降低 14%（P=0.04）。分层分析显示，镁摄入量与胰岛素抵抗、高敏 C 反应蛋白或饮酒水平之间存在统计学显著的交互作用，这些因素与 2 型糖尿病的风险有关（均 P<0.05）。
我们的研究结果表明，在一般日本人群中，增加镁的摄入量是 2 型糖尿病发病的一个重要保护因素，尤其是在胰岛素抵抗、低度炎症和饮酒习惯的人群中。
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