Magnesium in milk

Oh, H.E.; Deeth, Hilton C.

doi:10.1016/j.idairyj.2017.03.009

Cited by 43 publications

(26 citation statements)

References 79 publications

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“…This indicates that nutrition strategies that increase milk casein and protein concentration can also be used to enhance concentrations of key macro-elements in milk. Western diets are often deficient in Mg, and milk and dairy foods offer a means of increasing Mg intake [62], especially given that milk Mg is responsive to supplementation.…”

Section: Discussionmentioning

confidence: 99%

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

et al. 2019

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This study was conducted to examine associations between nutrition, time of year and season of calving on milk mineral concentrations in 24 pasture-based dairy farms. There was substantial variation in the concentrations (mean with range in parentheses) of Ca 1072 (864-1310) mg/kg; citrate 1579 (880-2080) mg/kg; P 885 (640-1040) mg/kg; Mg 98 (73-122) mg/kg; Na 347 (248-554) mg/kg; K 1534 (1250-2010) mg/kg; and S 295 (155-372) mg/kg with most of the variation associated with stage of lactation, although the influence of days in milk was different for different minerals. Feeding practices were also important in determining the concentrations of some components. Milk Ca, citrate, P, and K concentrations were greater (p < 0.05) in cows receiving mineral supplements, while Ca, P and Mg were positively correlated (p < 0.05) with the amount of concentrates fed. Milk citrate and K concentrations were positively correlated (p < 0.05) with herbage allowance. Milk Se (15 (<3-37) µg/kg) and Zn (3.4 (2.2-4.9) mg/kg) also varied with time of year, with Se concentrations also greater (13.7 vs 11.6 µg/kg) in spring compared with autumn calving herds and positively correlated (p < 0.05) with the amount of concentrates fed and mineral supplementation. These data indicate that calving pattern and feeding practices could be used to reduce variation in the measured milk mineral concentrations.

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Section: Discussionmentioning

confidence: 99%

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

et al. 2019

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“…Although there are few studies about the bioavailability of Mg from milk in humans, milk and dairy products are one of the main dietary sources of Mg that contribute approximately 15–40% of the total Mg intake and in particular to 16–21% of the total Mg intake in Western countries [ 69 ] ( Figure 3 ). The importance of milk and dairy products in meeting the daily Mg intake requirement is often overshadowed by the fact that milk is mainly known as a significant food source for calcium and the content of Mg in dairy products is lower than in green vegetables, nuts and whole grains [ 3 , 70 ]. In general, milk mineral content is not constant but is influenced by stage of lactation, nutritional status of the animal, environmental and genetic factors.…”

Section: Food Sources Of Magnesiummentioning

confidence: 99%

“…Mg concentration in colostrum is 2–3 times higher and decreases within the first 1–5 days of lactation, remaining relatively constant thereafter. Milk Mg content is unaffected by cow dietary intake of Mg [ 69 , 70 ], as well as by the milk fat removal ( Table 2 ). In cow's milk, about 98% of Mg is found in the skim milk phase and this explains why Mg content is not affected by fat removal ( Table 2 ).…”

Section: Food Sources Of Magnesiummentioning

confidence: 99%

Going to the roots of reduced magnesium dietary intake: A tradeoff between climate changes and sources

Cazzola

Porta

Manoni

et al. 2020

Heliyon

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Magnesium is essential in plants where it is associated with chlorophyll pigments and serves as a cofactor of enzymes implicated in photosynthesis and metabolism. It is an essential nutrient for animals, involved in hundreds metabolic reaction and crucial for the biological activity of ATP. Not surprisingly, magnesium deficiency is detrimental for the health of plants and animals. In humans, subclinical magnesium deficiency is common and generates chronic inflammation, which is the common denominator of a wide range of mental and physical health problems from metabolic diseases to cognitive impairment, from osteopenia and sarcopenia to depression. It is ascertained that magnesium content in fruits and vegetables dropped in the last fifty years, and about 80% of this metal is lost during food processing. As a consequence, a large percentage of people all over the world does not meet the minimum daily magnesium requirement. In this scoping review, we summarize how agronomic and environmental factors, including global warming, affect magnesium content and availability in the soil and, consequently, in the food chain, with the aim of attracting the interest of botanists, agronomists, animal and human nutritionists and physicians to work on a strategy that grants adequate magnesium intake for everybody.

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“…Magnesium helps us to have bones strong enough to keep the blood pressure and the heart rhythm normal (Blaszczyk and Duda-Chodak, 2013). It is involved in different biochemical processes of protein, glucides and energy metabolism and in the maintenance of different human tissues (Oh and Deeth, 2017). Due to the fact that a large population segment presents a magnesium deficiency, it has been suggested a fortification of cereal products derived in especially from white flour with minerals like magnesium in order to combat this deficiency.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

Codină¹,

Zaharia²,

Mironeasa³

et al. 2018

BUASVMCN-FST

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The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO 2 volume production and the total volume of CO 2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

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Magnesium in milk

Cited by 43 publications

References 79 publications

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

Going to the roots of reduced magnesium dietary intake: A tradeoff between climate changes and sources

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

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