Shim Jee-Seon, Kim Ki Nam, Lee Jung-Sug, Yoon Mi Ock, Lee Hyun Sook
Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea.
Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea.
Nutr Res Pract. 2023 Feb;17(1):48-61. doi: 10.4162/nrp.2023.17.1.48. Epub 2022 Jul 1.
BACKGROUND/OBJECTIVES: Magnesium is an essential nutrient for human health. However, inadequate intake is commonly reported worldwide. Along with reduced consumption of vegetables and fruits and increased consumption of refined or processed foods, inadequate magnesium intake is increasingly reported as a serious problem. This study aimed to assess magnesium intake, its dietary sources, and the adequacy of magnesium intake in Korean populations.
SUBJECTS/METHODS: Data was obtained from the Korea National Health and Nutrition Examination Survey 2016-2019 and included individuals aged ≥1 yr who had participated in a nutrition survey (n=28,418). Dietary intake was assessed by 24-h recall, and dietary magnesium intake was estimated using a newly established magnesium database. Diet adequacy was evaluated by comparing dietary intake with the estimated average requirement (EAR) suggested in the Korean Dietary Reference Intakes 2020.
The mean dietary magnesium intake of Koreans aged ≥1 yr was 300.4 mg/d, which was equivalent to 119.8% of the EAR. The prevalence of individuals whose magnesium intake met the EAR was 56.8%. Inadequate intake was observed more in females, adolescents and young adults aged 12-29 yrs, elders aged ≥65 yrs, and individuals with low income. About four-fifths of the daily magnesium came from plant-based foods, and the major food groups contributing to magnesium intake were grains (28.3%), vegetables (17.6%), and meats (8.4%). The top 5 individual foods that contributed to magnesium intake were rice, Baechu (Korean cabbage) kimchi, tofu, pork, and milk. However, the contribution of plant foods and individual contributing food items differed slightly by sex and age groups.
This study found that the mean dietary magnesium intake among Koreans was above the recommended intake, whereas nearly one in 2 Koreans had inadequate magnesium intake. To better understand the status of magnesium intake, further research is required, which includes the intake of dietary supplements.
背景/目的：镁是人体健康必需的营养素。然而，全球范围内普遍报道镁摄入不足。随着蔬菜和水果消费量的减少以及精制或加工食品消费量的增加，镁摄入不足作为一个严重问题越来越多地被报道。本研究旨在评估韩国人群的镁摄入量、其膳食来源以及镁摄入的充足程度。
对象/方法：数据来自2016 - 2019年韩国国民健康与营养检查调查，包括参与营养调查的年龄≥1岁的个体（n = 28418）。通过24小时回顾法评估膳食摄入量，并使用新建立的镁数据库估算膳食镁摄入量。通过将膳食摄入量与《2020年韩国膳食参考摄入量》中建议的估计平均需求量（EAR）进行比较来评估饮食充足性。
年龄≥1岁的韩国人的平均膳食镁摄入量为300.4毫克/天，相当于EAR的119.8%。镁摄入量达到EAR的个体患病率为56.8%。在女性、12 - 29岁的青少年和年轻人、≥65岁的老年人以及低收入个体中，摄入不足的情况更为常见。每日约五分之四的镁来自植物性食物，对镁摄入有贡献的主要食物类别是谷物（28.3%）、蔬菜（17.6%）和肉类（8.4%）。对镁摄入有贡献的前5种单一食物是大米、白菜泡菜、豆腐、猪肉和牛奶。然而，植物性食物和单一贡献食物的贡献在性别和年龄组之间略有差异。
本研究发现韩国人的平均膳食镁摄入量高于推荐摄入量，而近二分之一的韩国人镁摄入不足。为了更好地了解镁摄入状况，需要进一步开展包括膳食补充剂摄入情况的研究。
