Details
| Original language | English |
|---|---|
| Article number | 1384686 |
| Number of pages | 6 |
| Journal | Food & nutrition research |
| Volume | 61 |
| Issue number | 1 |
| Publication status | Published - 2017 |
Abstract
The aim of the present study was to compare the magnesium bioavailability from four mineral waters with different types of mineralization (e.g. SO 4 2-, HCO 3 −, calcium) with the magnesium bioavailability from bread and from a magnesium supplement. A single-center, randomized, controlled trial with a crossover design with 22 healthy men and women was conducted at the Institute of Food Science and Human Nutrition, Leibniz University Hannover, Germany. The participants consumed the six test products providing 100 mg of magnesium each on six examination days with a one-week washout phase in between. The primary outcome variables were the 24 h urinary magnesium excretion, the 24 h urinary magnesium/creatinine ratio, and the area under the curve of serum magnesium levels for 10 h (AUC 0-10h). No significant differences among groups were observed for either 24 h urinary magnesium excretion or 24 h urinary magnesium/ creatinine ratio. Likewise, statistical group comparisons of AUC 0-10h for serum magnesium levels revealed no significant differences among the treatment groups. Accordingly, given equivalent magnesium availability from all test products, neither SO 4 2- content nor the content of HCO 3 − or of calcium influenced the bioavailability of magnesium. Thus, mineral water with higher concentrations of magnesium constitutes a calorie-free magnesium source that contributes to optimal magnesium supply.
Keywords
- Bioavailability, General nutrition, Magnesium, Mineral water, Mineralization
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Nursing(all)
- Nutrition and Dietetics
- Medicine(all)
- Public Health, Environmental and Occupational Health
Sustainable Development Goals
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: Food & nutrition research, Vol. 61, No. 1, 1384686, 2017.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement
AU - Schneider, Inga
AU - Greupner, Theresa
AU - Hahn, Andreas
N1 - Funding information: This study was sponsored by the Association of German Mineral Bottlers (VDM), Bonn, Germany.
PY - 2017
Y1 - 2017
N2 - The aim of the present study was to compare the magnesium bioavailability from four mineral waters with different types of mineralization (e.g. SO 4 2-, HCO 3 −, calcium) with the magnesium bioavailability from bread and from a magnesium supplement. A single-center, randomized, controlled trial with a crossover design with 22 healthy men and women was conducted at the Institute of Food Science and Human Nutrition, Leibniz University Hannover, Germany. The participants consumed the six test products providing 100 mg of magnesium each on six examination days with a one-week washout phase in between. The primary outcome variables were the 24 h urinary magnesium excretion, the 24 h urinary magnesium/creatinine ratio, and the area under the curve of serum magnesium levels for 10 h (AUC 0-10h). No significant differences among groups were observed for either 24 h urinary magnesium excretion or 24 h urinary magnesium/ creatinine ratio. Likewise, statistical group comparisons of AUC 0-10h for serum magnesium levels revealed no significant differences among the treatment groups. Accordingly, given equivalent magnesium availability from all test products, neither SO 4 2- content nor the content of HCO 3 − or of calcium influenced the bioavailability of magnesium. Thus, mineral water with higher concentrations of magnesium constitutes a calorie-free magnesium source that contributes to optimal magnesium supply.
AB - The aim of the present study was to compare the magnesium bioavailability from four mineral waters with different types of mineralization (e.g. SO 4 2-, HCO 3 −, calcium) with the magnesium bioavailability from bread and from a magnesium supplement. A single-center, randomized, controlled trial with a crossover design with 22 healthy men and women was conducted at the Institute of Food Science and Human Nutrition, Leibniz University Hannover, Germany. The participants consumed the six test products providing 100 mg of magnesium each on six examination days with a one-week washout phase in between. The primary outcome variables were the 24 h urinary magnesium excretion, the 24 h urinary magnesium/creatinine ratio, and the area under the curve of serum magnesium levels for 10 h (AUC 0-10h). No significant differences among groups were observed for either 24 h urinary magnesium excretion or 24 h urinary magnesium/ creatinine ratio. Likewise, statistical group comparisons of AUC 0-10h for serum magnesium levels revealed no significant differences among the treatment groups. Accordingly, given equivalent magnesium availability from all test products, neither SO 4 2- content nor the content of HCO 3 − or of calcium influenced the bioavailability of magnesium. Thus, mineral water with higher concentrations of magnesium constitutes a calorie-free magnesium source that contributes to optimal magnesium supply.
KW - Bioavailability
KW - General nutrition
KW - Magnesium
KW - Mineral water
KW - Mineralization
UR - http://www.scopus.com/inward/record.url?scp=85067858581&partnerID=8YFLogxK
U2 - 10.1080/16546628.2017.1384686
DO - 10.1080/16546628.2017.1384686
M3 - Article
VL - 61
JO - Food & nutrition research
JF - Food & nutrition research
SN - 1654-661X
IS - 1
M1 - 1384686
ER -