Fundamentals of Food Technology

MAGNESIUM

• An adult human body has about 25 g of magnesium. Half of this quantity is present in the bones along with calcium and phosphorus and the rest in soft tissue.

Functions

• Magnesium plays an important role in normal calcium and phosphorus metabolism in man
• It is also present in certain enzymes like co-carboxylase which decarboxylates pyruvic acid.
• Magnesium also takes part in the phosphorylation as a cofactor, in metabolic pathways

Deficiency

• Prolonged starvation brings magnesium deficiency.
• Vomiting and intestinal fistula, neuromuscular irritability, tremors, cramps, twitching and convulsions occur in its deficiency.
• Confusion, disorientation and visual hallucinations are some other complaints of magnesium deficiency.
• Diabetic acidosis is associated with raised serum level of magnesium.

Sources
Dairy products (excluding butter), fresh green vegetables, meat, nuts, seafood and legumes.
Requirements
Requirements - RDA

Children mg/day
1-3 years - 50
4-6 years - 70
7-9 years - 100
Infants - 30 - 45

Boys
10-12 years - 120
13-15 years - 165
16-18 years - 195

Girls
10-12 years - 160
13-15 years - 210
16-18 years - 235

Adult man - 340
Adult woman - 310
Pregnant woman - 310
Lactation - 310