Hypokalemia and Hyperkalemia Magnesium depletion typically occurs after diuretic use, sustained alcohol consumption, or diabetic ketoacidosis.
Excessive loss of magnesium
Inherited kidney tubular disorders, such as Gitelman syndrome. Diuretic drugs (hydrochlorothiazide, chlorthalidone, furosemide, bumetanide). Aminoglycoside antibiotics (gentamicin, tobramycin, amikacin, plazomicin, streptomycin, neomycin, paromomycin). Chemotherapy drugs (cisplatin).
Refining or processing of food may deplete magnesium content by nearly 85%. Furthermore, cooking, especially boiling of magnesium-rich foods, will result in significant loss of magnesium. The processing and cooking of food may therefore explain the apparently high prevalence of low magnesium intake in many populations.
Causes of low magnesium. Low magnesium is typically due to decreased absorption of magnesium in the gut or increased excretion of magnesium in the urine. Low magnesium levels in otherwise healthy people are uncommon. This is because magnesium levels are largely controlled by the kidneys.
Digestive diseases: People with conditions such as Crohn's disease, celiac disease, or regional enteritis can have difficulty absorbing magnesium via the gut. If a person has surgery to bypass the small intestine, this can also lead to magnesium loss.
Some foods can block the absorption of magnesium, for example, high protein diets can decrease magnesium absorption. Tannins in tea bind and remove minerals including magnesium. Oxalic acid in rhubarb, spinach and chard and phytic acid in cereals and soy also block the absorption of magnesium.
Mg is essential in the metabolism of vitamin D, and taking large doses of vitamin D can induce severe depletion of Mg. Adequate magnesium supplementation should be considered as an important aspect of vitamin D therapy.
Chronic magnesium deficiency is often associated with normal serum magnesium despite deficiency in cells and in bone; the response to oral supplementation is slow and may take up to 40 weeks to reach a steady state.
Vomiting, diarrhea or both also can result in excessive potassium loss from the digestive tract. Occasionally, low potassium is caused by not getting enough potassium in your diet. In most cases, low potassium is found by a blood test that is done because of an illness, or because you are taking diuretics.
Leafy green vegetables: Spinach, kale, and collard greens are good sources of calcium and magnesium. Other vegetables: Avocado, sweet potato, and squash are rich in potassium. Potatoes are a good source of phosphorous and magnesium, and, with their skin on, they are also high in potassium.
Low potassium (hypokalemia) has many causes. The most common cause is excessive potassium loss in urine due to prescription medications that increase urination. Also known as water pills or diuretics, these types of medications are often prescribed for people who have high blood pressure or heart disease.
In SCLC, amongst the important causes of low potassium levels in the blood are adrenocorticotrophic hormone (ACTH)-secreting tumors. Ectopic Cushing's syndrome, secondary to lung cancer, is a rare occurrence with a poor prognosis but may manifest with severe hypokalemia, alongside hyperglycemia and muscle weakness.
Fruits high in magnesium include dried figs, avocados, guavas, bananas, kiwi fruit, papayas, blackberries, raspberries, cantaloupes, and grapefruit. The daily value (DV) for magnesium 420mg per day.
If you drink caffeinated beverages such as coffee, tea and soda regularly, your risk for magnesium deficiency is increased.
Vitamin D and calcium
The active form of vitamin D (calcitriol) may slightly increase intestinal absorption of magnesium (6). However, it is not clear whether magnesium absorption is calcitriol-dependent as is the absorption of calcium and phosphate.
Common substances — such as sugar and caffeine — deplete the body's magnesium levels.
Eat potassium-rich foods as soon as you suspect your potassium levels might be too low. Early symptoms might include fatigue, weakness and muscle cramps. The best foods to eat include bananas, potatoes, acorn squash, spinach, melon or beans.
Leafy green vegetables: Spinach, kale, and collard greens are good sources of calcium and magnesium. Other vegetables: Avocado, sweet potato, and squash are rich in potassium. Potatoes are a good source of phosphorous and magnesium, and, with their skin on, they are also high in potassium.