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

Pages

454-466

No. of pages

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)