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Calcium bioavailability and iron-calcium interaction in orange juice
H Mehansho1, R L Kanerva, G R Hudepohl
1Procter and Gamble Company, Miami Valley Laboratories, Cincinnati, Ohio 45239-8707.
Journal of the American College of Nutrition
|February 1, 1989
Summary
Orange juice significantly enhances calcium absorption from CCM (calcium carbonate, citric acid, malic acid). It also improves iron absorption, with citric and ascorbic acids playing key roles.
Area of Science:
- Nutritional Science
- Biochemistry
Background:
- Calcium bioavailability from supplements is crucial for bone health.
- Understanding interactions between dietary components and mineral absorption is essential.
Purpose of the Study:
- To investigate the impact of orange juice on calcium bioavailability from a specific calcium compound (CCM).
- To examine the effects of orange juice on iron-calcium interactions.
- To identify the specific components in orange juice responsible for these effects.
Main Methods:
- Whole body isotope retention techniques were employed in a rat model.
- Calcium and iron absorption were measured with and without orange juice supplementation.
- The roles of citric acid and ascorbic acid in mineral absorption were assessed.
Main Results:
- Orange juice significantly increased calcium retention from CCM compared to water.
- Iron absorption from CCM was significantly higher when co-ingested with orange juice.
- Citric acid, particularly when combined with ascorbic acid, was identified as a key factor in enhancing both calcium and iron absorption.
Conclusions:
- Orange juice enhances the bioavailability of calcium from CCM.
- Orange juice, driven by citric and ascorbic acids, mitigates the inhibitory effects of CCM on iron absorption.
- Dietary strategies involving orange juice can optimize mineral absorption from supplements.