Manganese in food
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Manganese in Food: Sources, Intake, and Health Implications
Dietary Sources of Manganese
Manganese is an essential nutrient found in a variety of plant-based foods. Key sources include green tea, unrefined cereals, legumes, and vegetables . In the U.S., cereals and grain products contribute significantly to manganese intake, accounting for over 40% of the total intake, followed by mixed dishes like pizza and tea . In Japan, refined rice, green tea beverages, and vegetables are the primary sources, contributing 32%, 28%, and 13% of manganese intake in men, respectively, and 24%, 34%, and 14% in women . Other notable sources include nuts, roots, tubers, and certain meats like goose meat, which can cover a significant portion of the daily adequate intake (AI) depending on the preparation method .
Recommended Intake Levels
The recommended intake levels for manganese vary by region and demographic. In North America, the Adequate Intake (AI) is set at 2.3 mg/day for adult men and 1.8 mg/day for adult women . In Japan, these values are higher, at 4.0 mg/day for men and 3.5 mg/day for women, reflecting the higher manganese content in the Japanese diet . The European Food Safety Authority (EFSA) has established a safe level of intake at 8 mg/day for adults, including pregnant and lactating women, and between 2 and 7 mg/day for other population groups .
Health Implications of Manganese Intake
Deficiency and Toxicity
Manganese is crucial for various metabolic processes, including bone formation, amino acid, cholesterol, and carbohydrate metabolism . Deficiency can lead to impaired growth, skeletal abnormalities, and altered lipid metabolism . Conversely, excessive intake, particularly from non-dietary sources like inhaled manganese dust, can lead to neurotoxicity Miyagawa2022Turck2023. The Tolerable Upper Intake Level (UL) is set at 11 mg/day in both North America and Japan to prevent adverse effects .
Cardiometabolic and Cardiovascular Health
Recent studies have begun to explore the relationship between manganese intake and cardiometabolic health. There is evidence suggesting an inverse association between manganese intake and the risk of type 2 diabetes and metabolic syndrome Miyagawa2022Eshak2021. For instance, a study involving 19,862 Japanese men and women found that higher manganese intake was associated with a reduced risk of type 2 diabetes in women, particularly those with low iron intake .
International Variability in Manganese Intake
Manganese intake varies significantly across different regions due to dietary habits and food availability. In countries with diets rich in whole grains and plant foods, such as Japan and certain Asian cultures, manganese intake is higher compared to Western countries where processed foods are more prevalent . For example, the average manganese intake in Japan ranges from 2.7 to 7.5 mg/day, while in the U.S., it is around 2 mg/day Miyagawa2022Freeland-Graves2016.
Conclusion
Manganese is a vital nutrient with significant roles in various metabolic processes. While deficiency and toxicity are concerns, maintaining an adequate intake through a balanced diet rich in plant-based foods can support overall health. Regional dietary habits significantly influence manganese intake, highlighting the importance of tailored dietary recommendations to meet specific population needs. Further research is needed to fully understand the implications of manganese intake on long-term health, particularly in relation to chronic diseases like diabetes and cardiovascular conditions.
Sources and full results
Most relevant research papers on this topic
Current Data on Manganese in Foods and in U.S. Diets from the U.S. Food and Drug Administration's Total Diet Study
The updated Total Diet Study data from 2007-2012 shows that over 40% of manganese intake in U.S. diets comes from cereals, grain products, pizza, mixed dishes, and tea.
International variability in diet and requirements of manganese: Causes and consequences.
Dietary manganese intake has declined due to a shift to processed foods, fats, and sugars, with international variability in intake due to food and culture diversity.
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