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Related Experiment Videos

Human calcium absorption from whole-wheat products.

C M Weaver1, R P Heaney, B R Martin

  • 1Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.

The Journal of Nutrition
|November 1, 1991
PubMed
Summary

Calcium absorption from wheat products varies significantly. Whole-wheat bread shows higher calcium absorption than milk, while wheat bran cereal shows lower absorption. Co-ingestion impacts absorption rates.

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Area of Science:

  • Nutritional Science
  • Human Physiology
  • Food Science

Background:

  • Dietary calcium absorption is crucial for bone health.
  • Wheat products contain phytates that can inhibit mineral absorption.
  • Understanding calcium bioavailability from different wheat forms is important for dietary recommendations.

Purpose of the Study:

  • To quantify fractional calcium absorption from various wheat products.
  • To investigate the effect of co-ingesting wheat products with milk on calcium absorption.
  • To assess the influence of processing (fermentation, browning) on calcium bioavailability from wheat.

Main Methods:

  • Randomized crossover studies in healthy adult women.
  • Intrinsically labeling wheat with radioactive calcium-45 (45Ca).

Related Experiment Videos

  • Measuring fractional calcium absorption from leavened bread, wheat bran cereal, and cookies, both alone and when co-ingested with milk.

    • Main Results:

    • Fractional calcium absorption from leavened whole-wheat bread (0.817) was higher than from milk (0.589).
    • Calcium absorption from wheat bran cereal (0.223) was significantly lower than from milk (0.375).
    • Co-ingestion of bread with milk reduced bread calcium absorption, while co-feeding cereal with milk reduced milk calcium absorption.

    Conclusions:

    • Calcium absorption from whole-wheat bread is generally higher than from milk.
    • Wheat bran cereal significantly inhibits calcium absorption compared to milk.
    • Processing methods like yeast fermentation and Maillard browning may influence calcium absorption from wheat products, though browning extent had no significant effect on cookie absorption.