magnesium salts of fatty acids
Also known as: Magnesium stearate, Magnesium oleate, Magnesium palmitate, E 470b, Magnesium salts of fatty acids
Overview
Magnesium salts of fatty acids are chemical compounds formed by the reaction of magnesium ions with fatty acid anions, such as myristic, stearic, palmitic, and oleic acids. They are commonly designated as E 470b in food additive nomenclature. These compounds are primarily used as food additives for their anti-caking, emulsifying, and stabilizing properties, and as excipients in the manufacturing of pharmaceuticals and dietary supplements. While they do contribute elemental magnesium, their primary role is not typically as a standalone magnesium supplement. In the gastrointestinal tract, they dissociate into magnesium ions and free fatty acids, which are then absorbed and utilized by the body. Research on their safety as food additives is robust, with extensive regulatory evaluations confirming their safety at typical use levels. However, direct clinical research specifically on their efficacy as magnesium supplements is limited, with most efficacy data derived from studies on other magnesium forms.
Benefits
Magnesium salts of fatty acids contribute elemental magnesium, which is associated with several health benefits. Magnesium supplementation has been shown to exert antioxidant effects and improve biomarkers related to oxidative stress and inflammation, as supported by a systematic review and meta-analysis. While this research is not specific to fatty acid salts, the magnesium component from these salts can contribute to these general magnesium benefits. The fatty acid components (e.g., stearic, palmitic acids) are common dietary saturated fatty acids and do not offer specific health benefits in this form, contributing minimally (up to 5%) to overall saturated fat intake. Magnesium supplementation is particularly beneficial for populations with magnesium deficiency or those experiencing increased oxidative stress. The benefits of magnesium, such as antioxidant effects, typically manifest over weeks to months of consistent supplementation.
How it works
Magnesium salts of fatty acids function by dissociating in the gastrointestinal tract. Upon dissociation, they release magnesium ions (Mg²⁺) and free fatty acids. The magnesium ions then act as cofactors in numerous enzymatic reactions, stabilize cell membranes, and play a crucial role in modulating oxidative stress pathways within the body. Magnesium influences various physiological systems, including cardiovascular, neuromuscular, and metabolic functions. The released fatty acid moieties enter normal metabolic pathways, serving as energy substrates. The absorption and bioavailability of magnesium from these salts are considered comparable to other magnesium salts, although direct comparative studies are limited. The primary molecular targets for magnesium include magnesium-dependent enzymes and components of the antioxidant defense system.
Side effects
Magnesium salts of fatty acids are generally considered safe when used at typical dietary or additive levels, with no common, uncommon, or rare side effects reported. Regulatory re-evaluations have concluded no safety concerns at reported use levels. However, it is important to note that magnesium in general can interact with certain medications, such as antibiotics and bisphosphonates, by potentially reducing their absorption. This interaction is a general characteristic of magnesium supplementation and not specific to the fatty acid salts. Contraindications for magnesium supplementation include severe renal impairment, as magnesium excretion can be compromised. While generally safe for most populations, caution is advised in individuals with kidney dysfunction. At very high doses, typical of other magnesium forms, gastrointestinal discomfort and diarrhea can occur, but this is not commonly associated with the levels found in magnesium salts of fatty acids used as excipients or food additives.
Dosage
For general magnesium supplementation, typical doses start at 200-300 mg of elemental magnesium daily. However, specific dosing guidelines for magnesium salts of fatty acids as primary magnesium supplements are not well-defined, as they are more commonly used as excipients in other products. The optimal dosage range for magnesium varies depending on the individual's needs and the specific health indication. The established upper intake level for magnesium from supplements is approximately 350 mg per day for adults, primarily to avoid potential gastrointestinal side effects like diarrhea. Magnesium salts of fatty acids can be taken with or without food, and their absorption profile is believed to be similar to other magnesium salts, as they dissociate in the gut. No specific cofactors are required for their absorption or efficacy.
FAQs
Is magnesium from fatty acid salts effective as a supplement?
While magnesium from these salts contributes elemental magnesium, they are primarily used as excipients. Direct evidence for their efficacy as a standalone magnesium supplement is limited, though the magnesium component can contribute to overall magnesium intake.
Are there safety concerns with magnesium salts of fatty acids?
No safety concerns have been identified at typical use levels as food additives or excipients. Regulatory bodies have re-evaluated their safety and found them to be safe for consumption.
Can these salts cause gastrointestinal issues?
Magnesium salts in general can cause mild gastrointestinal effects like diarrhea at high doses. However, magnesium salts of fatty acids are generally well tolerated at typical intake levels and are not commonly associated with GI issues.
Do fatty acid salts contribute significantly to dietary fat?
The contribution of fatty acids from these salts to overall dietary fat intake is minimal, estimated to be about 5% of saturated fat intake from all sources.
Research Sources
- https://www.mdpi.com/2076-3921/14/6/740 – This systematic review and meta-analysis investigated the antioxidant effects of dietary and supplemental magnesium. It found statistically significant improvements in various oxidative stress biomarkers, supporting magnesium's role in reducing oxidative stress. The study included randomized controlled trials but did not specifically focus on magnesium salts of fatty acids.
- https://www.efsa.europa.eu/en/efsajournal/pub/5180 – This EFSA re-evaluation of magnesium salts of fatty acids as food additives concluded no safety concerns at reported use levels. The panel noted their dissociation in the gut and found no mutagenic or carcinogenic potential. It also highlighted the minimal contribution of the fatty acid component to overall saturated fat intake.
- https://journals.plos.org/plosmedicine/article?id=10.1371%2Fjournal.pmed.1002670 – This systematic review analyzed the effects of fatty acid intake on cardiovascular disease risk. It found that replacing saturated fats with polyunsaturated fatty acids reduced coronary heart disease risk, but omega-6 PUFA supplementation showed no clear effect. While not directly about magnesium salts of fatty acids, it provides context on the health impact of fatty acid components.
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