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Cited by 70Food and Agricultural SciencesMagnesium in Health and DiseaseNutritional Studies and Diet

Magnesium and calcium contents in foods from SE Spain: Influencing factors and estimation of daily dietary intakes

Jodral-Segado, Antonio M, Navarro-Alarcón, Miguel, López-G de la Serrana, Hermminia, López-Martı́nez, Marı́a C·2003·Science of The Total Environment
DOI 10.1016/s0048-9697(03)00199-2
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Abstract

The magnesium and calcium content (fresh weight basis) of 243 food, 69 beverages and 11 potable water samples were determined using flame atomic absorption spectrometry. Analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of this technique. The highest magnesium and calcium levels corresponded to molluscs and crustacea, and dairy products, respectively. Magnesium concentrations found in different food groups were significantly and linearly related with corresponding calcium levels (P<0.001) with the exception of fish products. Significant linear relationships among magnesium and calcium concentrations, and fiber content for cereals, legumes and dry-fruits were found (P<0.001); however, total fat contents of considered foods were not related (P>0.05) with levels of elements considered. Significant linear relationships among magnesium and calcium concentrations in cereals, legumes and fruits, and protein content were found (P<0.001). In meat and by-products, magnesium concentrations found in organ meats were significantly lower (P<0.01); for calcium, levels measured in sausages were significantly higher (P<0.001) than those found in meats and organ meats. In fish products, magnesium levels in molluscs and crustacea were significantly higher than those measured in fish and cephalopoda (P<0.001); for calcium, concentrations in cephalopoda were significantly lower (P<0.001). Mean magnesium and calcium concentrations analyzed in cheese were statistically higher than those determined in other dairy products (P<0.01). In alcoholic drinks, magnesium and calcium levels measured in distilled beverages (whisky, gin, rum, brandy and alcoholic liquors) were statistically lower than those found in fermented types (wine and beer) (P<0.01). The daily intake of magnesium and calcium in the Spanish diet was 366.1 and 1266.6 mg/day per person, respectively. Results revealed that the intake of analyzed elements was similar to recommended dietary allowances.

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Authors
Jodral-Segado, A. M., Navarro-Alarcón, M., López-G de la Serrana, H., & López-Martı́nez, M. C.
Affiliations
Universidad de Granada (ES)
Venue
Science of The Total Environment
Publisher
Elsevier BV
Published
2003-08
Volume
312
Issue
1-3
Pages
47-58
ISSN
0048-9697 (ISSN-L)
DOI
10.1016/s0048-9697(03)00199-2
OpenAlex
W1984305990
Cited by
70
References
52
Citations by year
2025: 3 · 2024: 2 · 2023: 2 · 2022: 4 · 2021: 5 · 2020: 6 · 2018: 2 · 2016: 3 · 2015: 3 · 2014: 3 · 2013: 4 · 2012: 4
FWCI
6.00
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • The Science of The Total Environment (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Nursing › Nutrition and Dietetics › Magnesium in Health and Disease
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords
magnesium, calcium, mineral content of foods, dietary assessment, food composition, beverages, drinking water, dairy products, alcoholic beverages, RDA
MeSH terms
Animals, Beverages, Calcium, Dairy Products, Fats, Fishes, Food, Magnesium, Meat, Nutritional Requirements, Spain, Spectrophotometry, Atomic, Water Supply

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