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Calcium in dairy products.

¹Eastern Regional Research Center, United States Department of Agriculture, Philadelphia, PA 19118.

Journal of Dairy Science

|November 1, 1987

Summary

Many Americans have insufficient calcium intake, increasing osteoporosis risk. Dairy products like milk, cheese, and yogurt are excellent, bioavailable calcium sources, with some manufacturers fortifying milk to boost levels.

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Area of Science:

Nutrition Science
Dietary Supplements
Bone Health

Background:

Calcium is vital for numerous bodily functions.
Many Americans do not meet the Recommended Dietary Allowance (RDA) for calcium.
Calcium deficiency is linked to osteoporosis and other health disorders.

Purpose of the Study:

To highlight the nutritional significance of calcium.
To identify optimal dietary sources of calcium.
To discuss strategies for increasing calcium intake.

Main Methods:

Review of scientific literature on calcium absorption and metabolism.
Analysis of dietary sources for calcium content and bioavailability.
Examination of fortification practices in dairy products.

Main Results:

Calcium absorption is facilitated by vitamin D metabolites.
Milk and dairy products offer cost-effective and highly bioavailable calcium.
Dairy manufacturers are increasing calcium levels in products like milk, cheese, and yogurt.

Conclusions:

Adequate calcium intake is crucial for preventing bone disorders like osteoporosis.
Dairy products are primary sources for meeting calcium needs.
Food fortification presents a viable strategy to enhance population calcium levels.

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