This is an area of nutrition that is becoming a priority--regarding the need for additional research and understanding.
It appears that calcium education efforts has increased calcium intake.
While magnesium intake remains somewhat poor.
These 2 factors together may be one contributing aspect of developing type 2 diabetes.
Some studies have looked at food intake records, others have used serum blood levels for calcium and magnesium.
For now, I would suggest that it is important to meet one's calcium needs using lowfat dairy products and other calcium fortified foods. As it is also just as important to meet magnesium intake amounts. Key magnesium foods include primarily whole grains; dried beans, legumes, lentils; nuts, seeds, peanuts; and then some dark green leafy vegetables. Notice that I said to meet need, nothing needs to be excessive--for this can throw off the ratio needed.
For research studies in this area go to: www.pubmed.gov www.pubmed.gov
And type in the search bar calcium, magnesium, diabetes
Let me know if I can be of more help.
SP Registered Dietitian Becky