Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition

Magnesium (Mg) is an essential mineral nutrient for human health and its deficiency associated with many diseases, including stroke, heart failure, and type 2 diabetes. Vegetables are an important source of dietary Mg for humans. In this study, we quantified vegetable Mg content by a global meat ana...

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Autores principales:	Dunyi Liu, Ming Lu, Prakash Lakshmanan, Ziyi Hu, Xinping Chen
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	vegetable Mg health burden economic cost Mg biofortification Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2f3fbd28fd9446c592799a34dc747e8a
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spelling	oai:doaj.org-article:2f3fbd28fd9446c592799a34dc747e8a2021-11-25T17:31:54ZIncreased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition10.3390/foods101125132304-8158https://doaj.org/article/2f3fbd28fd9446c592799a34dc747e8a2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2513https://doaj.org/toc/2304-8158Magnesium (Mg) is an essential mineral nutrient for human health and its deficiency associated with many diseases, including stroke, heart failure, and type 2 diabetes. Vegetables are an important source of dietary Mg for humans. In this study, we quantified vegetable Mg content by a global meat analysis, analyzed human health, and economic impact caused by Mg deficiency. Results revealed that vegetable Mg content showed a large variation with an average value of 19.3 mg 100 g<sup>−1</sup> FW. Variation in per capita vegetable-Mg supply in different continents is largely ascribed to continental difference in the amount and the type of vegetables produced. The health and economic loss attributed to Mg deficiency are estimated to be 1.91 million disability-adjusted life years (DALYs) and 15.8 billion dollars (0.14% of GDP), respectively. A scenario analysis indicated that the increasing vegetable production (increased by 8.9% and 20.7% relative to 2017 in 2030 and 2050) and vegetable Mg content (increased by 22% through biofortification) could significantly reduce DALYs (1.24 million years) and economic burden (0.09% of GDP). This study could guide a major re-balance of production practices, species cultivated, and Mg biofortification to provide sufficient vegetable Mg for better human Mg nutrition.Dunyi LiuMing LuPrakash LakshmananZiyi HuXinping ChenMDPI AGarticlevegetable Mghealth burdeneconomic costMg biofortificationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2513, p 2513 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	vegetable Mg health burden economic cost Mg biofortification Chemical technology TP1-1185
spellingShingle	vegetable Mg health burden economic cost Mg biofortification Chemical technology TP1-1185 Dunyi Liu Ming Lu Prakash Lakshmanan Ziyi Hu Xinping Chen Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
description	Magnesium (Mg) is an essential mineral nutrient for human health and its deficiency associated with many diseases, including stroke, heart failure, and type 2 diabetes. Vegetables are an important source of dietary Mg for humans. In this study, we quantified vegetable Mg content by a global meat analysis, analyzed human health, and economic impact caused by Mg deficiency. Results revealed that vegetable Mg content showed a large variation with an average value of 19.3 mg 100 g<sup>−1</sup> FW. Variation in per capita vegetable-Mg supply in different continents is largely ascribed to continental difference in the amount and the type of vegetables produced. The health and economic loss attributed to Mg deficiency are estimated to be 1.91 million disability-adjusted life years (DALYs) and 15.8 billion dollars (0.14% of GDP), respectively. A scenario analysis indicated that the increasing vegetable production (increased by 8.9% and 20.7% relative to 2017 in 2030 and 2050) and vegetable Mg content (increased by 22% through biofortification) could significantly reduce DALYs (1.24 million years) and economic burden (0.09% of GDP). This study could guide a major re-balance of production practices, species cultivated, and Mg biofortification to provide sufficient vegetable Mg for better human Mg nutrition.
format	article
author	Dunyi Liu Ming Lu Prakash Lakshmanan Ziyi Hu Xinping Chen
author_facet	Dunyi Liu Ming Lu Prakash Lakshmanan Ziyi Hu Xinping Chen
author_sort	Dunyi Liu
title	Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
title_short	Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
title_full	Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
title_fullStr	Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
title_full_unstemmed	Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition
title_sort	increased provision of bioavailable mg through vegetables could significantly reduce the growing health and economic burden caused by mg malnutrition
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2f3fbd28fd9446c592799a34dc747e8a
work_keys_str_mv	AT dunyiliu increasedprovisionofbioavailablemgthroughvegetablescouldsignificantlyreducethegrowinghealthandeconomicburdencausedbymgmalnutrition AT minglu increasedprovisionofbioavailablemgthroughvegetablescouldsignificantlyreducethegrowinghealthandeconomicburdencausedbymgmalnutrition AT prakashlakshmanan increasedprovisionofbioavailablemgthroughvegetablescouldsignificantlyreducethegrowinghealthandeconomicburdencausedbymgmalnutrition AT ziyihu increasedprovisionofbioavailablemgthroughvegetablescouldsignificantlyreducethegrowinghealthandeconomicburdencausedbymgmalnutrition AT xinpingchen increasedprovisionofbioavailablemgthroughvegetablescouldsignificantlyreducethegrowinghealthandeconomicburdencausedbymgmalnutrition
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Increased Provision of Bioavailable Mg through Vegetables Could Significantly Reduce the Growing Health and Economic Burden Caused by Mg Malnutrition

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