Consumo alimentar e dietético de magnésio em indivíduos com insuficiência cardíaca isquêmica e não-isquêmica

Abstract

Introduction: Magnesium plays a crucial role in cardiovascular health due to its functions, especially in maintaining neuromuscular and cardiovascular membrane stability and vasomotor tone. In individuals with heart failure (HF), magnesium deficiency is related to the risk of malnutrition and cardiovascular health complications. Objective: To evaluate dietary and nutritional magnesium intake in outpatients with HF. Methodology: This is a cross-sectional study conducted with 106 individuals, categorized according to ischemic and non-ischemic HF etiology. Sociodemographic and clinical variables were assessed. Dietary and magnesium intake were obtained through 24-hour recalls. Diet analysis was performed using the software Virtual Nutri Plus 2.0®, considering information from the Brazilian Food Composition Table (TBCA). The Multiple Source Method (MSM) was used to correct intrapersonal variability. Additionally, foods that contributed most to magnesium intake were evaluated and classified as a source, good source, or excellent source of magnesium. Results: We identified a median magnesium intake of 183.8 (160.9 - 221.2) µg/day in the total sample, with no difference between groups (p=0.571). Magnesium intake was lower than the values according to Estimated Average Requirement (EAR) in almost all study participants. Evaluating the food recalls, we found that the foods that were an excellent source of magnesium, per average portion consumed, were beans, oats, and bananas. Conclusion: Dietary and nutritional magnesium intake is below recommended levels in almost all participants, highlighting that the foods contributing most to magnesium intake are typical of Brazilian cuisine and easily accessible. The results indicate the need for special attention to magnesium intake to prevent unfavorable clinical outcomes in this population.