Magnesium intake in a Longitudinal Study of Adult Health: associated factors and the main food sources

Levy, Jéssica; Miranda, Andreia Alexandra Machado; Teixeira, Juliana Araujo; Carli, Eduardo De; Benseñor, Isabela Judith Martins; Lotufo, Paulo Andrade; Marchioni, Dirce Maria Lobo

doi:10.1590/1413-81232020257.26532018

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ARTICLE • Ciênc. saúde coletiva 25 (7) • July 2020 • https://doi.org/10.1590/1413-81232020257.26532018 copy

Magnesium intake in a Longitudinal Study of Adult Health: associated factors and the main food sources

Ingestão de magnésio no Estudo Longitudinal de Saúde do Adulto: fatores associados e os principais alimentos contribuintes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to identify the sociodemographic and lifestyle factors associated with magnesium intake and describe the main food sources in the Brazilian Longitudinal Study of Adult Health (ELSA-Brazil). This observational, cross-sectional study was conducted using the baseline data from the ELSA-Brazil (2008-2010). Associations between usual magnesium intake and sociodemographic and lifestyle factors were analyzed using multiple linear regression. Food sources were identified by calculating the percentage contribution of each FFQ item to the amount of magnesium provided by all foods. The analysis was performed using Stata® software (version 12), assuming a statistical significance level of 5%. The top food sources to magnesium intake were as follows: beans, oats, nuts, white rice, orange, French bread, cooked fish, boneless meat, whole milk, and whole wheat bread. There were positive associations between magnesium intake and female sex; age ≥60 years; self-reported black, indigenous, or brown skin colors; per capita income ≥3 minimum wages, and moderate or vigorous physical activity levels. Sociodemographic and lifestyle factors were associated with magnesium intake among the evaluated individuals.

Key words
Magnesium; Sociodemographic factors; Lifestyle; Food sources

Characteristics	Magnesium Intake (Quintiles)
	Total			Male					Female
			P	1º Q		5º Q		P	1º Q		5º Q		P
Magnesium Quintis (mg / day, min-max)	11,6 -1290,5		P	58,9 -388,7		532,4 -1290,5		P	11,6-388,6		532,3 -1252,5		P
Age Group (n,%)
Adults	11547	78,5	< 0,001	1320	82,3	1020	72,5	< 0,001	1142	85,2	1095	71,3	< 0,001
Elderly	3172	21,6	< 0,001	284	17,7	387	22,3	< 0,001	198	14,8	441	28,7	< 0,001
Self-reported skin color (n,%)
White	7653	52,6	< 0,001	836	52,9	711	51,3	0,384	583	44,1	796	52,4	< 0,001
Brown	4082	28,1		471	29,8	420	30,3		389	29,4	398	26,2
Black	2304	15,8		221	14,0	206	14,9		308	23,3	268	17,6
Others	514	3,5		53	3,3	48	3,5		42	3,2	58	3,8
Schooling (n,%)
Complete primary education	1813	12,3	< 0,001	256	16,0	229	16,3	< 0,001	161	12,0	121	7,9	< 0,001
Complete high school	5078	34,5		587	36,6	470	33,4		626	46,7	464	30,2
Higher or Postgraduate	7828	53,2		761	47,4	708	50,3		553	41,3	951	61,9
Income per capita (n,%)
< 3 minimum wages	7312	49,7	< 0,001	886	55,2	709	50,4	< 0,001	842	62,8	618	40,2	< 0,001
≥3 minimum wages	7407	50,3	< 0,001	718	44,8	698	49,6	< 0,001	498	37,2	918	59,8	< 0,001
Smoking (n,%)
Non-smoking	8405	57,1	< 0,001	763	47,6	749	53,2	< 0,001	801	59,8	1009	65,7	< 0,001
Former smoker	4419	30,0		542	33,8	517	36,7		318	23,7	413	26,9
Smoker	1894	12,9		299	18,6	141	10,0		221	16,5	114	7,4
Alcohol consumption (n,%)
Non-consumer	2959	22,5	0,060	297	19,4	320	24,1	0,006	308	27,1	310	24,5	0,06
Consumer	10189	77,5	0,060	1235	80,6	1010	75,9	0,006	830	72,9	956	75,5	0,06
Nutritional status (n,%)
Low weight	135	0,9	< 0,001	14	0,9	13	0,9	0,007	15	1,1	17	1,1	< 0,001
Eutrophy	5291	36,0		499	31,1	534	38,0		465	34,7	639	41,6
Overweight	5929	40,3		729	45,5	596	42,4		462	34,5	545	35,5
Obesity	3358	22,8		362	22,6	263	18,7		397	29,7	335	21,8
Leisure time physical activity (n,%)
Light	11155	76,9	< 0,001	1260	79,9	917	66,1	< 0,001	1186	90,1	1041	68,9	< 0,001
Moderate	2037	14,1		182	11,5	262	18,9		87	6,6	296	19,6
Vigorous	1309	9,0		136	8,6	208	15,0		43	3,3	175	11,6

Rank	Food	Percentage contribution	95% confidence interval
1º	Bean	24,2	(23,8; 24,6)
2º	Oats	4,5	(4,3; 4,6)
3º	Walnuts	3,6	(3,4; 3,8)
4º	White rice	3,3	(3,2; 3,3)
5º	Orange	3,3	(3,2; 3,3)
6º	Bread	3,2	(3,1; 3,2)
7º	Cooked fish	3,0	(2,9; 3,0)
8º	Boneless meat	2,6	(2,5; 2,6)
9º	Whole Milk	2,3	(2,3; 2,4)
10º	Whole grain bread	2,1	(2,0; 2,2)

Predictors	β	95% confidence interval	P
Sex (reference: Male)
Female	7,8	(4,2; 11,3)	< 0,001
Age group (reference: Adults)
Elderly	20,2	(15,9; 24,6)	< 0,001
Self-Decawn Skin Color (Reference: White)
Brown	5,3	(1,1; 9,5)	0,013
Black	8,5	(3,3; 13,8)	0,001
Others	3,7	(-6,1; 13,4)	0,460
Education (reference: Complete primary school)
Complete high school	-5,4	(-11,4; 0,6)	0,080
Higher or postgraduate	0,6	(-6,4; 6,5)	0,985
Income per capita (reference: < 3 minimum salaries)
≥ 3 minimum wages	11,6	(7,4; 15,8)	< 0,001
Smoking (reference: Non-smoker)
Former smoker	1,8	(-2,1; 5,7)	0,376
Smoker	-18,0	(-23,3; -12,7)	< 0,001
Ethic (reference: Non-consumer)
Consumer	-7,0	(-11,2; -2,8)	< 0,001
Nutritional status (reference: Eutrophy)
Low weight	14,0	(-4,4; 32,5)	0,1037
Overweight	-6,7	(-10,7; -2,8)	< 0,001
Obesity	-13,3	(-17,9; -8,6)	< 0,001
Physical activity level (reference: Light)
Moderate	27,8	(22,8; 32,9)	< 0,001
Vigorous	31,5	(25,5; 37,5)	< 0,001

Income per capita
< 3 minimum wages				≥3 minimum wages
Rank	Food	Percentage contribution	95% confidence interval	Rank	Food	Percentage contribution	95% confidence interval
1º	Bean	28,6	(28,1;29,2)	1º	Bean	18.9	(18,5;19,4)
2º	White rice	3,8	(3,7;3,8)	2º	Oats	5.8	(5,6;6,0)
3º	French bread	3,6	(3,5;3,7)	3º	Walnuts	5.3	(5,1;5,5)
4º	Orange	3,5	(3,3;3,6)	4º	Cooked Fish	3.2	(3,1;3,3)
5º	Oats	3,3	(3,1;3,4)	5º	Orange	3.0	(2,9;3,1)
6º	Whole Milk	2,9	(2,8;3,0)	6º	Whole grain bread	2.7	(2,6;2,8)
7º	Cooked fish	2,7	(2,6;2,8)	7º	French bread	2.7	(2,6;2,8)
8º	Boneless meat	2,6	(2,5;2,6)	8º	White rice	2.7	(2,6;2,7)
9º	Banana	2,2	(2,1;2,3)	9º	Boneless meat	2.6	(2,5;2,7)
10º	Walnuts	2,2	(1,8;2,5)	10º	Skimmed milk	2.6	(2,5;2,6)

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[1] Collaborations

The first author of the article, J Levy, done design and design of the study, analysis, interpretation of data and review of the article; AAM Miranda, JA Teixeira and E De Carli contributed analysis, interpretation of data and revision of the article; IJM Benseñor and PA Lotufo contribuited article revision and DML Marchioni contribuited review of the article and approval of the final version.