Original Communication
European Journal of Clinical Nutrition (2005) 59, 219–225. doi:10.1038/sj.ejcn.1602062 Published online 29 September 2004
Long-term effect of a plant-based diet on magnesium status during pregnancy
Guarantor: C Koebnick.
Contributors: CK, RL, UAH, IH, and CL contributed to the design of the study. CK, UAH, and RL were available for the participants during the study period in the study center. CK, UAH, TH, and ALG were responsible for the data management, statistical analysis, and interpretation of the data. SG, NK contributed to the laboratory analysis. CK, UAH, TH, and ALG performed the literature research. All authors contributed to the conduct of the study, data collection and writing of the manuscript. CL is the principal investigator and contributed to all parts of the study.
C Koebnick1,2, R Leitzmann2, A L García1, U A Heins2, T Heuer2, S Golf3, N Katz3, I Hoffmann2 and C Leitzmann2
- 1German Institute of Human Nutrition Potsdam-Rehbruecke, Germany
- 2Institute of Nutritional Science, University of Giessen, Germany
- 3Institute of Clinical Chemistry, University of Giessen, Germany
Correspondence: C Koebnick, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany. E-mail: Koebnick@mail.dife.de
Received 30 March 2004; Revised 19 July 2004; Accepted 4 August 2004; Published online 29 September 2004.
Abstract
Objective: To compare dietary magnesium intake and magnesium concentrations in serum, red blood cells (RBC) and urine during pregnancy of women habitually following a long-term plant-based diet and of women following an average Western (control) diet.
Design: Prospective study during pregnancy.
Setting: Giessen, Germany.
Subjects: Healthy pregnant women (n=108) in their 9–12th, 20–22nd and 36–38th gestational week habitually following a plant-based diet for more than 3 y or an average Western diet. The vegetarians were subdivided into ovo-lacto vegetarians (n=27) and low-meat eaters (n=43).
Results: Significant higher dietary magnesium intakes were observed in pregnant women consuming a plant-based diet (508
14 mg/day for ovo–lacto vegetarians, P<0.001 and 50411 mg/day for low-meat eaters, P<0.001) than in pregnant women consuming a control diet (4129 mg/day). Serum magnesium concentrations were similar in all diet groups whereas RBC magnesium was slightly higher in low-meat eaters than in controls (P=0.058). Urinary magnesium excretion was higher in ovo-lacto vegetarians (P=0.023), followed by low-meat eaters (P=0.017) when compared to the control group. During the third trimester of pregnancy, the frequency and the occurrence of calf cramps was lower in the plant-based diet group than in the control group (P=0.004 and 0.008).
Conclusions: Owing to a higher dietary magnesium intake confirmed by higher urinary magnesium excretion, habitual plant-based diets result in a slightly improved magnesium status during pregnancy and reduce the frequency of calf cramps during the third trimester of pregnancy compared to an average Western diet. Therefore, plant-based diets during pregnancy can be recommended with regard to magnesium supply.
Keywords:
magnesium, pregnancy, vegetarian diet, dietary fibre
