Considerations regarding Mg intake in dialysis patients

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  • Kanazawa Yoshie
    Department of Human Nutrition, Tokyo Kaseigakuin University Organization for Kidney and Metabolic Disease Treatment
  • Shirota Naoko
    Department of Human Nutrition, Tokyo Kaseigakuin University
  • Nakao Toshiyuki
    Department of Human Nutrition, Tokyo Kaseigakuin University Organization for Kidney and Metabolic Disease Treatment

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  • 透析患者における食事マグネシウム補給について—食品常用量当たり含有量およびモデル献立からの検討—
  • 透析患者における食事マグネシウム補給について : 食品常用量当たり含有量およびモデル献立からの検討
  • トウセキ カンジャ ニ オケル ショクジ マグネシウム ホキュウ ニ ツイテ : ショクヒン ジョウヨウリョウ アタリ ガンユウリョウ オヨビ モデル コンダテ カラ ノ ケントウ

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Abstract

<p>Higher serum magnesium (Mg) levels are reported to be associated with better prognoses in dialysis patients. Regarding Mg supplementation, we studied the Mg contents of 100 foods that are often consumed in daily life and the amount of Mg per ordinary serving values of these foods. In the standard diet for dialysis patients (1,800kcal, 60g protein), meals in which plant-derived protein accounted for 60% of total protein had higher Mg contents than those with plant-derived protein percentages of 50% and 40% (358±47, 309±36, and 254±28, respectively; p<0.001). Furthermore, there were no significant differences in the amounts of phosphorus or potassium among these meals, and the amino acid score was 100 (perfect). Therefore, to increase the Mg intake of dialysis patients it would be advantageous to ensure that plant-derived proteins account for 60% of total dietary protein.</p>

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