Mg Of Potassium Research Articles

Hypertension-related dietary patterns of rural older adults

Background. Prevalence of hypertension is greater in older adults, and increased intake of fruits, vegetables, and dairy—good sources of potassium, calcium, and magnesium—can reduce blood pressure. This study examined the hypertension-related dietary patterns of older adults. Methods. A cohort of 180 Pennsylvania adults (aged ≥65), 90 with hypertension, were randomly selected from the Geisinger Rural Aging Study (GRAS). Data were collected by trained interviewers at a home visit. Dietary assessment used five 24-h recalls. We compared the characteristics and dietary intake of people with hypertension to those without hypertension and compared their intakes to current recommendations. Results. Mean intakes of all participants were less than two thirds of the DRI for calcium and magnesium and fell far short of the 3,500 mg of potassium recommended for prevention and treatment of hypertension. Participants with hypertension consumed less sodium than controls. Both groups ate fewer fruits and vegetables than recommended but reached the dairy recommendation. Calcium intake was mainly from high-fat dairy products, beans were the top source of potassium and magnesium. Conclusions. Older adults with hypertension should be guided to choose more low-fat dairy products and other low-fat calcium sources and to increase intakes of beans, dark green leafy vegetables, and other potassium and magnesium sources.

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes, belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine. A major portion of tuberous root biomass is composed of water (> 70% of fresh weight). Saccharides, especially oligo-fructans, form 70–80% of dry weight, protein content ranges between 0.3% and 3.7%. Fructooligosaccharides of inulin type b (2®1), mainly oligomers (GF2–GF16), are known for their ability to keep the colon healthy. Yacon sweetness is predominantly caused by fructose, which is by some 70% sweeter than sucrose. Other oligosaccharides are 1-kestose and nystose. Diabetics and persons suffering from digestive problems are recommended to consume yacon because its sugars are not available from the small intestine. The mean tuberous root composition per 100 g of fresh matter is 81.3, 13.8, 0.9, 1.0, 0.1 and 1.1 g of water, saccharides, fibre, proteins, lipids and ash, respectively. Mean mineral contents per 100 g of fresh matter are 334, 34, 12, 8.4, 0.4 and 0.2 mg of potassium, phosphorus, calcium, magnesium, sodium and iron, respectively. Vitamins B1, B2, C, b-carotene and polyphenols in the same weight are present at mean concentrations 0.07, 0.31, 5.0, 0.13 and 203 mg, respectively. Yacon can be considered an industrial crop, particularly as a source of inulin. The used forms are flour, syrup, extract from tuberous roots and moreover leaf extract for the preparation of yacon infusion with hypoglycaemic effect. In yacon leaves di- and sesquiterpenes with protective effects against insects are present, among them mainly ent-kaurenic acid (ent-kaur-16-en-19-oic acid) and its derivative – 15-a-angeloyloxy-ent-kauren-19-oic acid 16-epoxide. Other components are polyphenolic antioxidants, esp. hydroxycinnamic acids and chlorogenic acid. A new antifungal melampolide – sesquiterpene lactone named sonchifolin, as well as three known melampolides, polymatin B, uvedalin and enhydrin, were isolated from leaf extracts of yacon. Three major phytoalexins were isolated: 4’-hydroxy-3’-(3-methylbutanoyl)acetophenone, 4’-hydroxy-3’-(3-methyl-2-butenyl)acetophenone and 5-acetyl-2-(1-hydroxy-1-methylethyl)benzofuran.

Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment

The contents of copper, iron, zinc, manganese, calcium, magnesium, sodium and potassium were investigated in fruit-added yoghurts of seven different flavours, belonging to three commercial brands widely distributed on the international market. The analytical determinations were made by flame atomic absorption spectroscopy. The analyses of variance between flavours established statistically significant differences (P<0.05) for all the minerals analyzed. Differences in the mineral content were observed with the presence of different fruit, and there were notably high concentrations of iron and manganese in the wild berry fruit and pineapple flavours. Conversely, the peach-flavoured yoghurt had the lowest concentrations of iron, manganese, magnesium, sodium and potassium. In general, it was seen that the presence of fruit pieces in yoghurt caused an increase in the contents of copper, iron and manganese. Finally, their contribution to the daily intake was calculated from the mean concentrations of each of the elements investigated so that one yoghurt (125 g) gave a mean 28.1 μg of copper, 178 μg of iron, 390 μg of zinc, 8.5 μg of manganese, 123 mg of calcium, 11.7 mg of magnesium, 45.7 of sodium and 147 mg of potassium.

A Quantitative Analysis of Potassium Loss in Potatoes as a Result of Different Processing Methods

LEARNING OUTCOME: To list optimal household methods for reducing potassium content of potatoes for dialysis patients. In an effort to increase variety, flexibility and compliance to the nutritional protocols for dialysis patients, this study investigated ways to optimize leaching of potassium from fresh potatoes. Potatoes were processed in a variety of methods including size of slices, duration of soaking, temperature of soaking, agitation while soaking, volume of water, addition of leaching agents, and cooking methods. Agitation, temperature of soaking water and addition of leaching agents did not significantly increase the amount of potassium that was leached out. Maximal loss of potassium was achieved when 4 mm sliced potatoes were pressure cooked for 7 minutes in a volume of water ten times that of the volume of the potatoes. The potassium content of raw, boiled, microwaved and pressure cooked potatoes per 100 gram serving were: 380(±54) mg, 76(±7) mg, 46(±5) mg, 29(±6) mg respectively. Raw potatoes contained 380(±54) mg of potassium per 100 gram serving. The pressure cooked potatoes contained 29(±6) mg of potassium per 100 gram serving. Sensory analysis of the products were conducted on 92 hemodialysis subjects at three dialysis centers. Overall acceptability of reduced potassium potatoes was found to be excellent.

Time-dependent excretion of lithium, sodium, potassium, rubidium, magnesium and strontium in the urine of a multiple sclerosis patient.

Field desorption mass spectrometry and stable isotope dilution have been used for direct trace analysis of metals in urine. Samples were collected over 24 h at 2 h intervals from a hospitalized multiple sclerosis patient. Quantitative determinations of Li+, Rb+, Mg2+ and Sr2+ from individual samples have been made and correlated with the amounts of urine excreted as well as with the time of day. The concentrations of Na+ and K+ were determined by flame photometry. The quantities of metals excreted in urine during the course of 24 h were 0.0129 mg for lithium, 4700 mg for sodium, 2100 mg for potassium, 1.4 mg for rubidium, 78.8 mg for magnesium and 0.2356 mg for strontium. The maximal absolute quantities excreted of all metals determined correspond with the largest volume of urine. The highest amounts of potassium, rubidium and strontium were found in urine during the daytime (8.00-20.00), whilst magnesium was excreted increasingly during the night hours (20.00-8.00). The excretion of lithium and sodium is fairly even over the entire 24 h period. It is noteworthy that similarities in the excretion profile and the concentration course are observed between Li+ and Na+ on one hand and between K+ and Rb+ on the other. Moreover, the lower concentration of Rb+ ions in urine of multiple sclerosis patients, in comparison to healthy individuals and clinical controls as reported previously, was confirmed.

The influence of the potassium ions on the adrenal cortex secretory activity in the common vole ( Microtus arvalis pall.)

1. 1. The experiment was carried out on 56 common vole males. The animals were fed with 10 g of alfalfa, parsley and cabbage containing 230, 1000 and 500mg of potassium per day respectively. 2. 2. The KCl solutions (14.3% KCl solution and 25% of this solution in 0.4ml per day) were administered per os to the animals. 3. 3. The histophotometric determinations of DNA level in cells of zona glomerulosa, fasciculata externa and reticularis of the adrenal cortex were made. 4. 4. The DNA level was the highest in the cells of zona fasciculata, while the lowest in zona reticularis cells.

Pure Maple Syrup: Nutritive Value

Variations in concentrations of sugar, nitrogen, phosphorus, potassium, calcium, and magnesium of sap from sugar maple (Acer saccharum, Marsh.) trees are related to the time of sap collection and result in variation of the same components in pure maple syrup. Thirty milliliters (one fluid ounce) of pure maple syrup may contain 3 to 6 mg of phosphorus, 10 to 30 mg of potassium, 40 to 80 mg of calcium, and 4 to 25 mg of magnesium.

Effects of mineral deficiencies on amino acid utilization; critical role of potassium and phosphorus.

Summary1. Results of this study point to the critical role of potassium in amino acid utilization following protein depletion. Rats depleted only of protein failed completely, even when offered a complete source of amino acids, if at the same time potassium was withheld. If phosphorus was withheld during the repletion period, the rate of recovery was lessened, but complete failure and deaths did not result as with potassium deprivation. Deprivation of sodium, calcium or magnesium did not appear to have immediate limiting effects on the appetite of protein depleted rats for a complete amino acid source, or on their ability to recover lost weight. 2. Fourteen mg of potassium per rat day appeared to meet the requirement for this element. Addition of 10 mQv of potassium per liter to an intravenous protein hydrolysate appears to supply an effective, safe ratio of potassium to amino acid nitrogen.