Changing crop magnesium concentrations: impact on human health

• Published in: Plant and soil 2013-07, Vol.368 (1/2), p.139-153
• Main Author: Rosanoff, Andrea
• Format: Article
• Language: English
• Subjects: Biomedical and Life Sciences; Cardiovascular disease; Cardiovascular diseases; Crop production; Crop science; Ecology; Food crops; Food quality; Food security; Food supply; Grains; Green Revolution; Health aspects; Life Sciences; Magnesium; Metabolic syndrome; Minerals; Mortality; Nutrition; Plant Physiology; Plant Sciences; Predisposing factors; Processed foods; Public health; Regular Article; Soil Science & Conservation; Triticum aestivum; Vegetables; Wheat; World population
• ISSN: 0032-079X; 1573-5036
• DOI: 10.1007/s11104-012-1471-5

Aims Decreasing mineral concentrations in high-yield grains of the Green Revolution have coincided in time with rising global cardiovascular disease (CVD) mortality rates. Given the Magnesium (Mg) Hypothesis of CVD, it's important to assess any changes in food crop Mg concentrations over the past 50+ years. Methods Using current and historical published sources, Mg concentrations in "old" and "new" wheats, fruits and vegetables were listed/calculated (dry weight basis) and applied to reports of USA's historic Mg supply, 1900-2006. Resulting trend in USA Mg supply was compared with USA trend in CVD mortality. Human Mg intake studies, old and new, were compared with the range of reported human Mg requirements. Results Acknowledging assessment difficulties, since the 1850s, wheats have declined in Mg concentration 7-29 %; USA and English vegetables' Mg declined 15-23 %, 1930s to 1980s. The nadir of USA food Mg supply in 1968 coincides with the USA peak in CVD mortality. As humans transition from "traditional" to modern processed food diets, Mg intake declines. Conclusions Rising global CVD mortality may be linked to lower Mg intakes as world populations transition from traditional high Mg foods to those low in Mg due to declining crop Mg and processing losses.