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Studies on calcium absorption from milk using a double-label stable isotope technique
S J Fairweather-Tait1, A Johnson, J Eagles
1AFRC Institute of Food Research, Norwich Laboratory.
The British Journal of Nutrition
|September 1, 1989
Summary
Calcium absorption from skimmed milk, enriched milk, and watercress soup was measured. Skimmed milk showed the highest calcium absorption, while watercress soup showed the lowest, indicating dietary calcium bioavailability varies by source.
Area of Science:
- Nutritional Science
- Human Physiology
Background:
- Dietary calcium intake is crucial for bone health.
- Understanding calcium bioavailability from different food sources is essential for optimizing nutrition.
Purpose of the Study:
- To quantify and compare fractional calcium absorption from skimmed milk, calcium-enriched skimmed milk, and watercress soup.
- To investigate the effect of short-term calcium-enriched milk supplementation on calcium absorption efficiency.
Main Methods:
- Ten male volunteers consumed extrinsically labeled (44Ca) meals.
- Fractional calcium absorption was determined using stable isotope tracers (44Ca and 42Ca) and mass spectrometry.
- Plasma and urine samples were analyzed 24-72 hours post-ingestion.
Main Results:
- Mean calcium absorption percentages were: skimmed milk (45.5%), Ca-enriched milk (35.7%), and watercress soup (27.4%).
- No statistically significant difference in calcium absorption was observed before and after a 4-week supplementation period with Ca-enriched milk.
- Individual variations in calcium absorption were noted, and the supplementation study was considered inconclusive due to small sample size.
Conclusions:
- Skimmed milk demonstrated the highest calcium bioavailability among the tested foods.
- Watercress soup exhibited lower calcium absorption compared to both milk options.
- Further research with larger cohorts is needed to confirm the effects of milk supplementation on calcium absorption efficiency.