Abstract
Magnesium (Mg) is the second most abundant ion followed by potassium (K) in intracellular fluid. The recommended daily requirement of Mg from food was reported to be 40mg/kg, that is 216–396 mg in the US [1] and 240–350 mg in Japan. A negative Mg balance is considered to be induced when the Mg intake in individuals is less than 3 mg/kg. The main dietary sources of Mg are foods such as meat, nuts, green vegetables, grains, and seafood. In an average adult male, total Mg content in the body is 30 mg/kg. Most Mg in the body is in the bones (67%), followed by the intracellular fluid (31%) and extracellular fluid (slightly more than 1%). The serum level of Mg is normally maintained at a concentration of 1.4–2.0 mEq/L (1.7–2.4 mg/ dL), about 20% of which is protein-bound. In normal adults, excretion of Mg in urine is estimated to be 4–16 mEq (4.8–19.2 mg) per day [2].
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Nakatsuka, K., Inaba, M., Ishimura, E. (2002). Hyper- and Hypomagnesaemia. In: Morii, H., Nishizawa, Y., Massry, S.G. (eds) Calcium in Internal Medicine. Springer, London. https://doi.org/10.1007/978-1-4471-0667-8_12
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DOI: https://doi.org/10.1007/978-1-4471-0667-8_12
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