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The bioavailability of dietary calcium
1Laboratoire de Nutrition et Sécurité Alimentaire, Institut National de la Recherche Agronomique, Jouy-en-Josas, France.
Journal of the American College of Nutrition
|April 12, 2000
Summary
This review details dietary calcium bioavailability, covering metabolism, absorption, and excretion. It highlights how milk components like lactose enhance calcium absorption, crucial for bone health.
Area of Science:
- Human nutrition
- Nutritional biochemistry
- Bone metabolism
Background:
- Calcium is essential for human health, particularly bone integrity.
- Dietary factors significantly influence calcium absorption and utilization.
- Understanding calcium bioavailability is key to optimizing dietary recommendations.
Purpose of the Study:
- To review the fundamentals of calcium metabolism and bioavailability.
- To critically examine methods for assessing calcium bioavailability.
- To compare the bioavailability of calcium from various food sources, especially dairy.
Main Methods:
- Review of existing literature on calcium metabolism and bioavailability.
- Critical evaluation of in vitro, in vivo, and isotopic methods for bioavailability assessment.
- Comparative analysis of calcium bioavailability from dairy products versus calcium salts in human and animal studies.
Main Results:
- Lactose and milk components enhance calcium bioavailability at intestinal and renal levels.
- Dairy products demonstrate favorable calcium bioavailability compared to calcium salts.
- Casein phosphopeptides, proteins, and lactose positively influence calcium absorption.
Conclusions:
- Dietary calcium bioavailability is influenced by numerous factors, with milk components playing a significant role.
- Dairy products offer a highly bioavailable source of calcium, supporting bone mass.
- Accurate assessment methods are crucial for understanding and optimizing calcium intake.
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