Magnesium Bioavailability and Tolerability Do Not Differ between Two Supplements with Different Release Properties

authored by
Theresa Greupner, Inga Schneider, S. Gellert, Andreas Hahn
Abstract

Magnesium (Mg

2+) is one of the most frequently supplemented micronutrients. Due to possible gastrointestinal side effects, the European Food Safety Authority and the Institute of Medicine set the upper intake level for Mg

2+ from supplements to 250 and 350 mg, respectively. Nevertheless, systematic data concerning the tolerability of Mg

2+ supplements are scarce. The aim of the study was to directly compare the bioavailability and tolerability of two 500 mg Mg

2+ supplements in a crossover study with duplicate determination. The different release properties were either a direct release (one phase) or a delayed release of the second half (two phases). An open-label, controlled trial with a crossover design, duplicate determination, and one-week washout phases was conducted. The participants ingested the test product after overnight fasting. Blood samples were taken at baseline and after 1, 2, 3, 4, 6, and 8 hours, and urine was collected over a period of 24 hours. The participants were on standardized nutrition during all examination days. There were no significant differences between the test products regarding 24-hour renal Mg

2+ excretion and area under the curve of serum Mg

2+ levels for 8 hours. Both test products were well tolerated with a very low frequency of gastrointestinal adverse effects and no significant differences between the test products. The Mg

2+ bioavailability did not differ between the test products. The supplements examined had the same good tolerability. Both test products are therefore suited to enhance Mg

2+ supply without relevant side effects.

Organisation(s)
Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section
Type
Article
Journal
Journal of Dietary Supplements
Volume
17
Pages
454-466
No. of pages
13
ISSN
1939-0211
Publication date
03.07.2020
Publication status
Published
Peer reviewed
Yes
ASJC Scopus subject areas
Food Science, Nutrition and Dietetics, Pharmacology (medical)
Electronic version(s)
https://doi.org/10.1080/19390211.2019.1629146 (Access: Closed)