Although it’s been known that specific dietary deficiencies increase a wide risk of diseases, the US population continues to consume a diet high in carbohydrate and deficient in multiple nutrients. This is especially true of magnesium.

Magnesium is the 8^th most common element in our environment and is required for effective cellular function in all types of human cells. Magnesium (Mg) is a critical co-factor  for hundreds of enzymes that are involved in glucose metabolism, nucleic acid synthesis and protein production.

Hypomagnesemia is associated with COPD, metabolic syndrome, type 2 diabetes mellitus, cardiovascular disease as well as Alzheimer’s disease. A recent systematic review of magnesium and disease concluded that hypomagnesemia is associated with:

• a 10% greater risk of coronary artery disease, and a 30% greater risk of heart failure
• a 12% greater risk of stroke and that for each increase of 100mg/day increase of magnesium, there was a concomitant decrease in stroke risk by 7%
• a 26% increased risk of type 2 diabetes mellitus

To increase dietary magnesium as a preventive measure, clinicians should be recommending to their patients, consumption of a diet high in:

• green leafy vegetables
• nuts
• whole grain foods.

Recently, a study called the MIND diet¹ recommended similar dietary modifications to improve cognitive function and slow the progression of cognitive decline by 30%. A second blog will focus on this diet and its evidence soon.

1. Morris MC et al. “MIND Diet Associated with Reduced Incidence of Alzheimer’s Disease” Alzheimers Dement. 2015 September ; 11(9): 1007–1014. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4532650/pdf/nihms-670659.pdf