A Simple Method for Estimating Dietary Magnesium

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Abstract
Fifty-five constant diets and 30 regular hospital diets of known caloric levels have been analyzed for magnesium content. Statistical analysis revealed no difference between the magnesium contents per given caloric level between the two groups of diets. Regression analysis showed a significant relationship between magnesium content and caloric levels of the diets. The magnesium content of a diet containing all four major food groups (meat, milk, bread-cereal, fruits, and vegetables) can be estimated by the following prediction equation based on caloric level: mEq dietary magnesium = –0.0117 + (0.0099 x calories) Provided that care is taken in calculating caloric levels of diets, this equation would appear to be an acceptable and simpler alternative to the calculation of dietary magnesium content from food composition tables. Neither the use of this prediction equation nor food composition tables replace the need of laboratory analysis of dietary magnesium content when precise balance studies are contemplated.

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