English: Calculating the magnesium content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) shows the magnesium content of some foods inappropriately. So, making some food choices based on them to achieve adequate magnesium intake may increase the risks of some chronic diseases. Calculating the magnesium content and determining appropriate magnesium levels (to achieve adequate magnesium intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7,887 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate magnesium intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate magnesium intake did not meet magnesium requirements, which could lead to magnesium deficiency. Some foods that met magnesium requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate magnesium intake. On the basis of the proposed method, calculating the magnesium content and determining appropriate magnesium levels in foods are performed by considering RACCs and the energy content of foods. Thus, making food choices based on the proposed method met magnesium requirements and did not exceed energy needs.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating magnesium content and determining appropriate magnesium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133396