Can Cereal Products Be an Essential Source of Ca, Mg and K in the Deficient Diets of Poles?

Abstract

The studies aimed to evaluate the significance of cereal products as an essential source of Ca, Mg and K in the diets of Poles. The study covered 226 groups of cereal products most popular in Poland: bread, bread rolls, cooked pasta, cooked grains and cooked rice. The content of Ca, Mg and K was determined by means of FAAS. In addition, considering the recommended daily intake of K, Ca and Mg for the Polish population of adults, the percentage share of respective products in daily supply of these minerals was determined. The content of the above-mentioned minerals in all analysed cereal products can be presented as K > Mg > Ca. Intake of cereal products covers the requirement of K, Mg and Ca among adult Poles, respectively, in ca. 9%, ca. 12 (men)-15 (women) % and ca. 3%. The best source of K, Mg and Ca is bread which in the daily diets of Poles supplies more than 90% of minerals consumed with cereal products. It can be claimed that cereal products are a poor source of Ca, but they supply significant amounts of K and Mg in the diets of Poles, especially given that deficiency of such minerals is common in Poland. It would be important to consider obligatory fortification of flour with minerals which are deficient in the diets of Poles.

Magnesium Status and Stress: The Vicious Circle Concept Revisited

“…For example, French adults in 2016 obtained more than 21% of their magnesium from hot beverages including coffee, 9% from bread, and 6% from vegetables [47], whereas in a sample of American adults, the main sources of magnesium were vegetables (13%), milk (7%) and meat (7%) [49]. In a sample of Polish adults, dietary magnesium requirements were mostly maintained by the consumption of cereal products (11.8-15.3%) [50], and milk or dairy products (10.9%) [51].…”

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

“…Cereal products are an important source of minerals in the diet of Poles. Their share in covering the requirement for respective elements can be presented as: Mn > Cu > Na > Fe > Zn > Mg > K > Ca [ 2 , 3 , 4 ]. Considering a variety of cereal products (bread, groats, rice, and cereal flakes), the maximum share of pasta in the supply of the analysed minerals is 5% [ 3 , 4 , 39 ].…”

“…60%, of Mg by more than 40% and that of other elements by a maximum of 30% compared to NR pasta. The values for cooked without salt, rinsed (R) were assumed as 100%; 2 The values for cooked without salt, not rinsed (NR) were assumed as 100%; 3 The values for cooked with salt, not rinsed (NaCl + NR) were assumed as 100%; 4 The values for cooked without salt, not rinsed (NR) were assumed as 100%. The supply of Na with one serving of pasta cooked in salted water (NaCl + NR, NaCl + R) is higher (p < 0.05) than with one serving of pasta cooked in unsalted water (NR, R) in all consumer age groups (Figure 3).…”

“…10–15%, Na in nearly 49%, Cu and Mn in more than 55%, with Fe and Zn in ca. 20–30% [ 2 , 3 , 4 ]. The most often consumed product is bread, and pasta comes second [ 1 ].…”

“…The diet of Poles is deficient in most minerals but contains excessive amounts of Na [ 2 , 3 , 4 ]. A similar relationship can also be observed in other countries [ 8 , 9 , 10 ].…”