Increasing calcium intake in women on a low-fat diet

Dietary advice to reduce the risk of coronary heart disease (CHD) is aimed at reducing saturated fat intake, especially in people with hyperlipidaemia. Dairy products contribute a considerable proportion of the fat intake of many people's diet in New Zealand, and are thus often reduced. However, dairy products provide about 60% of the dietary calcium. This study investigated the calcium intake of 50 women aged 40-65 years on fat-reduced diets. The effect of giving standardized information on the importance of calcium intake, and on ways to increase this, was assessed by a repeat dietary analysis 3 months later. The mean (SD) calcium intake was initially 696 (245) mg per day; below that recommended for post-menopausal women. The mean percentage energy from fat and saturated fat was 28.5% and 9.6%, respectively. Three months later, after the specific advice on calcium, the mean calcium intake was significantly higher at 938 (317) mg per day, with 88% having increased their intake, yet the intake of energy, fat and saturated fat were unchanged. This was mainly achieved by increased use of low-fat dairy products. Specific advice about calcium should be given to women commencing lipid-lowering diets in order to attain recommended intakes and to reduce the risk of osteoporosis, as well as CHD.