Calcium intake and disease prevention

Heaney, Robert P.

doi:10.1590/s0004-27302006000400014

Cited by 56 publications

(42 citation statements)

References 38 publications

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“…The nutritional guidelines provided by the European Union Commission are similar (28) . The best source of Ca is dairy foods (29) . Although some individuals are intolerant to dairy products or do not consume dairy products for ethical reasons, other good sources of Ca exist.…”

Section: Calcium Intakementioning

confidence: 99%

Calcium and vitamin D in obesity

Song

Сергеев

2012

Nutr. Res. Rev.

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New and more effective nutritional measures are urgently needed for the prevention of obesity. The role of Ca and vitamin D in obesity has been recently implicated. Low Ca intake and low vitamin D status have been linked with an increased risk of obesity in epidemiological studies; however, clinical intervention trials designed to test this association have produced controversial results. The suggested anti-obesity mechanisms of Ca and vitamin D include the regulation of adipocyte death (apoptosis), adipogenesis and lipid metabolism. Dietary Ca has been also shown to increase faecal fat excretion. The potential role of Ca and vitamin D in shifting energy balance towards a more negative state is an area of considerable interest. Ultimately, a review of recent research findings does not allow the reaching of a definitive conclusion that increasing Ca intake and rising vitamin D status will influence fat mass and body weight or decrease the risk of obesity and overweight.

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Section: Calcium Intakementioning

confidence: 99%

Calcium and vitamin D in obesity

Song

Сергеев

2012

Nutr. Res. Rev.

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“…Furthermore, although calcium from supplementation may be associated with an increase risk of stone formation (Curhan et al, 1997), a higher intake of dietary calcium has been shown to decrease the risk of kidney stone formation in healthy subjects (Curhan et al, 1993(Curhan et al, , 1997(Curhan et al, , 2004. As high calcium intakes reduced the absorption of oxalate, another impor- Table 5 Main effect of high fruit and vegetable intake and potassium on calcium and acid-base balance and on bone and renal health On renal health K Positive correlation between diets with high intake of fruits, vegetables, whole grains, nuts and dairy products and low intake of red and processed meat (that is, low PRAL index) and higher excretion of urinary citrate HP diet and calcium balance J Calvez et al tant risk factor for kidney stone formation, increasing calcium intake could decrease urinary oxalate excretion and thus offset the stone-promoting effect of the increase in urinary calcium (Heaney, 2006). This result suggests that dairy products might be beneficial for preventing kidney stone formation in healthy subjects.…”

Section: Protein Intake Kidney Function and Kidney Stone Formationmentioning

confidence: 99%

Protein intake, calcium balance and health consequences

et al. 2011

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High-protein (HP) diets exert a hypercalciuric effect at constant levels of calcium intake, even though the effect may depend on the nature of the dietary protein. Lower urinary pH is also consistently observed for subjects consuming HP diets. The combination of these two effects was suspected to be associated with a dietary environment favorable for demineralization of the skeleton. However, increased calcium excretion due to HP diet does not seem to be linked to impaired calcium balance. In contrast, some data indicate that HP intakes induce an increase of intestinal calcium absorption. Moreover, no clinical data support the hypothesis of a detrimental effect of HP diet on bone health, except in a context of inadequate calcium supply. In addition, HP intake promotes bone growth and retards bone loss and low-protein diet is associated with higher risk of hip fractures. The increase of acid and calcium excretion due to HP diet is also accused of constituting a favorable environment for kidney stones and renal diseases. However, in healthy subjects, no damaging effect of HP diets on kidney has been found in either observational or interventional studies and it seems that HP diets might be deleterious only in patients with preexisting metabolic renal dysfunction. Thus, HP diet does not seem to lead to calcium bone loss, and the role of protein seems to be complex and probably dependent on other dietary factors and the presence of other nutrients in the diet.

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“…Dietary calcium suppresses calcitriol, stimulates lipolysis and decreases adipocyte lipid accumulation [114]. Furthermore, milk and cheese are high in protein, which bestows them with a relatively high satiety value, helpful in a calorie-restricted diet [32,95]. Additionally, total daily energy intake is significantly higher when high-carbohydrate, fat and protein foods are ingested as liquids rather than as solids [59].…”

Section: Weight Reduction or Anti-obese Effectsmentioning

confidence: 99%

Cheese in nutrition and health

Walther

Schmid

Sieber

et al. 2008

Dairy Sci. Technol.

136

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-Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. The high content of fat and protein in cheese made it an energy-rich and nutritious food that was suitable for our hardworking ancestors. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and therefore suitable for the nutrition of lactose-intolerant individuals. There is evidence to suggest that two bioactive tripeptides, VPP and IPP, found in sour milk fermented with Lactobacillus helveticus, lower blood pressure. These peptides were also detected in specific cheese varieties in significant quantities. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Despite the presence of a notable amount of saturated and trans fatty acids, there is no clear evidence relating the consumption of cheese to any disease. Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. Cheese is an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. In recent times, diet has been linked to various diseases such as diabetes, obesity, cardiovascular disease, osteoporosis and cancer, and the focus of nutrition research has shifted towards specific food ingredients contributing to nutrition and health. Résumé -Fromage en nutrition et santé.Le fromage a une longue tradition dans l'alimentation humaine. Autrefois, il s'agissait principalement d'une forme concentrée de lait qui avait l'avantage d'avoir une durée de conservation prolongée. Le taux élevé de lipides et de protéines dans le fromage en fait un aliment nutritif, riche en énergie, qui convenait bien à nos ancêtres travaillant durement. Des recherches récentes en nutrition ont mis en évidence la contribution du fromage dans l'alimentation et la santé. Le fromage est une source riche en nutriments essentiels, en particulier en protéines, en peptides bioactifs, en acides aminés, en lipides, en acides gras, en vitamines et en minéraux. Le fromage affiné ne contient plus de lactose et convient donc aux personnes intolérantes à ce composant. Par ailleurs, il y a tout lieu de penser que deux tripeptides bioactifs, les VPP et IPP, détectés dans le lait fermenté par Lactobacillus helveticus, abaissent la pression sanguine. Ces peptides ont aussi été détectés en quantités significatives dans divers types de fromage. La concentration élevée d'acides aminés essentiels dans le fromage c...

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Calcium intake and disease prevention

Cited by 56 publications

References 38 publications

Calcium and vitamin D in obesity

Calcium and vitamin D in obesity

Protein intake, calcium balance and health consequences

Cheese in nutrition and health

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