Vitamin D can't be metabolized without sufficient
magnesium levels, meaning Vitamin D remains stored
and inactive for as many as 50 percent of Americans.
People are taking Vitamin D supplements but don't
realize how it gets metabolized. Without magnesium,
Vitamin D is not really useful or safe, said by lead
researcher. Vitamin D supplements can increase a
person's calcium and phosphate levels even if they
remain Vitamin D deficient. The problem is people
may suffer from vascular calcification if their
magnesium levels aren't high enough to prevent the
complication. Patients with optimum magnesium levels
require less Vitamin D supplementation to achieve
sufficient Vitamin D levels. Magnesium also reduces
osteoporosis, helping to mitigate the risk of bone
fracture that can be attributed to low levels of
Vitamin D, said by lead researcher. Deficiency in
either of these nutrients is reported to be
associated with various disorders, including
skeletal deformities, cardiovascular diseases, and
metabolic syndrome. While the recommended daily
allowance for magnesium is 420 mg for males and 320
mg for females, the standard diet in the United
States contains only about 50 percent of that
amount. As much as half of the total population is
estimated to be consuming a magnesium-deficient
diet, the lead researcher said that, the magnesium
consumption from natural foods has decreased in the
past few decades, owing to industrialized
agriculture and changes in dietary habits. Magnesium
status is low in populations who consume processed
foods that are high in refined grains, fat,
phosphate, and sugar. By consuming an optimal amount
of magnesium, one may be able to lower the risks of
Vitamin D deficiency, and reduce the dependency on
Vitamin D supplements. Magnesium is the fourth most
abundant mineral in the human body after calcium,
potassium, and sodium. Foods high in magnesium
include almonds, bananas, beans, broccoli, brown
rice, cashews, egg yolk, fish oil, flaxseed, green
vegetables, milk, mushrooms, other nuts, oatmeal,
pumpkin seeds, sesame seeds, soybeans, sunflower
seeds, sweet corn, tofu, and whole grains.
|