1988
DOI: 10.1093/ajcn/47.1.93
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: Whole milk, chocolate milk, yogurt, imitation milk (prepared from dairy and nondairy products), cheese, and calcium carbonate were labeled with 45Ca and administered as a series of test meals to 10 healthy postmenopausal women. Carrier Ca content of the test meals was held constant at 250 mg and subjects fasted before each meal. The absorbability of Ca from the six sources was compared by measuring fractional absorption by the double isotope method. The mean absorption values for all six sources were tightly c… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

3
47
0
5

Year Published

1989
1989
2013
2013

Publication Types

Select...
5
4

Relationship

0
9

Authors

Journals

citations
Cited by 137 publications
(55 citation statements)
references
References 8 publications
3
47
0
5
Order By: Relevance
“…Calcium absorption does not seem to differ among different food sources such as milk, yogurt, or cheese [48]. Dairy products contain 200 to 300 mg of calcium per serving (1 cup of milk, three quarters of a cup of yogurt, 1.25-inch cube of cheese).…”
Section: Recommended Optimal Intakementioning
confidence: 99%
“…Calcium absorption does not seem to differ among different food sources such as milk, yogurt, or cheese [48]. Dairy products contain 200 to 300 mg of calcium per serving (1 cup of milk, three quarters of a cup of yogurt, 1.25-inch cube of cheese).…”
Section: Recommended Optimal Intakementioning
confidence: 99%
“…The metabolic involvement of this mineral makes of interest to establish daily requirements [5], and to assess calcium bioavailability from different food sources [6,7], as well as in different biological and physiological states, like pregnancy [8], childhood [9], menopause [10] or poor lactose hydrolysis capacity (lactose maldigestion), including lactose intolerance (accompanied by clinical symptoms after lactose intake) [11].…”
Section: Introductionmentioning
confidence: 99%
“…Indeed, a number of studies have been published using different methods to evaluate calcium bioavailability from these sources [6,[13][14]. In fact, calcium absorbability, or the availability of calcium for absorption by the intestines, is the first step towards bioavailability, which also depends on incorporation of absorbed calcium into bone, urinary excretion and faecal loss of endogenous calcium, physiological factors, particularly hormones, and certain types of food [15].…”
Section: Introductionmentioning
confidence: 99%
“…The extrinsic labelling approach has been used in many studies of calcium bioavailability [2,9,13,27] and for several authors who compared extrinsic and intrinsic labelling methods, the fractional absorption of calcium from milk was not affected by the method of labelling [8,9]. The measuring of these events is of great physiological importance since it enables the determination of the specific absorption profile of dietary calcium and contribution of milk to calcium absorption.…”
Section: Discussionmentioning
confidence: 99%