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Calcium and magnesium support sugar conversion to energy

People who have higher calcium and magnesium levels from diet and/or supplements can better absorb sugar (glucose) and convert it to energy (insulin sensitivity) than can those who have lower calcium and magnesium levels.

Researchers examined a multiethnic group of 1,036 U.S. adults who took part in the Insulin Resistance Atherosclerosis Study and who did not have diabetes at the outset of the study in 1992.

At the start of the study and after five years, doctors measured the levels of dairy, calcium and magnesium in the diet through a food questionnaire, and assessed the level of supplemental calcium and magnesium by reading the supplement labels. The scientists tested insulin sensitivity using a glucose tolerance test and found that those who had more calcium and magnesium from all sources had better insulin sensitivity and that the effect appeared most reliably in those who had at least 325 mg of magnesium per day.

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