Magnesium Intake and its Balance in Japanese
スポンサーリンク
概要
- 論文の詳細を見る
A human body weighing 70kg contains approximately 20 to 28g of magnesium and in general a human body contains approximately 0.5g of magnesium per kilogram of fat free body tissue. A large fraction of total body magnesium is present in bone and next in muscle, liver and heart. Each of the organs (muscle, liver and heart) contains about the same amount of magnesium. In the body, magnesium plays a key role as an essential ion in many foundamental enzymatic reaction and in intermediary metabolism. Also, the importance of magnesium in bone formation and neuromuscular transmission is well established.In 1978, Karppanen, et al. have claimed that the death rate from ischemic heart disease correlates with the dietary ratio of calcium and magnesium.This review, describe the magnesium intake and its balance in Japanese, and the effect of dietary magnesium on high intake of phosphorus in rats.1) Magnesium intake of Japanese: Magnesium intake varies greatly because its widely variable content in different foods. In Japan the average range of magnesium intake for healthy adult is 200-300mg/day (Table 3) and that in child, range from 120-130mg/day.2) Magnesium balance of Japanese: Balance study with adult (Table 4) and child (Table 5) indicated that the increasing dietary magnesium level was not affected strongly by the magnesium balance.3) Effect of dietary magnesium level on high phosphorus intake: The use of phosphate as food additives has become so widespread that phosphorus content of ordinary daily diets may be inceased. High phosphorus diet greatly increased the concentration of calcium in rat kidney but magnesium addition to diet induced the reduction of calcium load in the kidney (Table 8).
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
- 減量の誘惑場面における対策の質的検討
- フォーマティブ・リサーチに基づいた職域における体重管理プログラムに関する事例的研究
- 体重管理における誘惑場面の対策尺度の作成
- Detection of Heavy Metal Toxicity by Cell Culture Method (1)
- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol