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Related Experiment Videos

Calcium fortification systems differ in bioavailability.

Robert P Heaney1, Karen Rafferty, M Susan Dowell

  • 1Creighton University Medical Center, 601 N. 30th Street, Omaha, NE 68131, USA. rheaney@creighton.edu

Journal of the American Dietetic Association
|May 11, 2005
PubMed
Summary

Calcium bioavailability from fortified orange juice varies by fortification system. Calcium citrate malate showed significantly higher absorption compared to tricalcium phosphate/calcium lactate in healthy women.

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Area of Science:

  • Nutritional Science
  • Food Fortification
  • Calcium Metabolism

Background:

  • Orange juice is a common vehicle for calcium fortification.
  • Different calcium fortification systems may impact calcium bioavailability.
  • Understanding bioavailability is crucial for nutritional product development.

Purpose of the Study:

  • To compare the bioavailability of calcium from two different fortification systems in orange juice.
  • To evaluate calcium absorption from calcium citrate malate versus tricalcium phosphate/calcium lactate.
  • To assess the impact of fortification source on serum calcium levels.

Main Methods:

  • Randomized crossover, within-subject study design.
  • 25 healthy premenopausal women participated.

Related Experiment Videos

  • Ingestion of 500 mg calcium from two fortified orange juice types, measuring serum calcium AUC over 9 hours.

    • Main Results:

    • Calcium citrate malate resulted in a 48% greater area under the curve (AUC) for serum calcium increase compared to tricalcium phosphate/calcium lactate (P < .001).
    • Absorbed calcium was significantly higher for calcium citrate malate (148+/-9.0 mg) than for tricalcium phosphate/calcium lactate (100+/-8.9 mg).
    • Equivalent calcium content on labels does not ensure equivalent nutritional value.

    Conclusions:

    • The calcium fortification system significantly influences calcium bioavailability in fortified orange juice.
    • Calcium citrate malate demonstrates superior calcium absorption compared to tricalcium phosphate/calcium lactate.
    • Health professionals should advocate for manufacturers to provide calcium bioavailability data for fortified foods.