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Related Experiment Videos

Calcium absorbability from spinach.

R P Heaney1, C M Weaver, R R Recker

  • 1Department of Medicine, Creighton University, Omaha, NE 68178.

The American Journal of Clinical Nutrition
|April 1, 1988
PubMed
Summary
This summary is machine-generated.

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Calcium absorption from spinach is significantly lower than from milk. This study found spinach calcium bioavailability to be only 5.1% compared to milk

Area of Science:

  • Nutritional Science
  • Human Physiology
  • Dietary Calcium Bioavailability

Background:

  • Calcium is an essential mineral for bone health and various physiological functions.
  • Dietary sources of calcium vary in their bioavailability, influenced by food matrix components.
  • Spinach is a plant-based source of calcium, but its absorption may be affected by oxalates.

Purpose of the Study:

  • To compare the absorbability of calcium from spinach versus milk in healthy adults.
  • To quantify the difference in calcium bioavailability between these two food sources.
  • To investigate the impact of food matrix on calcium absorption.

Main Methods:

  • A randomized cross-over study design involving 13 healthy adults.
  • Administration of test meals containing 200 mg of calcium (Ca) labeled with 45Ca, from either milk or spinach.

Related Experiment Videos

  • Measurement of calcium absorption using the double-isotope method, tracking both food and body pool calcium tracers.

    • Main Results:

    • Mean calcium absorption from milk was 27.6%, significantly higher than from spinach (5.1%).
    • The average difference in calcium absorption between milk and spinach was 22.5% (P < 0.0001).
    • Spinach calcium was found to be poorly absorbed, likely due to oxalate binding.

    Conclusions:

    • Calcium from spinach is substantially less bioavailable than calcium from milk.
    • Dietary choices significantly impact calcium absorption and nutritional status.
    • Further research into enhancing plant-based calcium bioavailability is warranted.