A recognition of the interrelationship of calcium with various dietary components

McBean, Lois D.; Speckmann, Elwood W.

doi:10.1093/ajcn/27.6.603

Cited by 20 publications

(6 citation statements)

References 34 publications

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“…Um dos fatores que provavelmente favorece esta alta retenção de cálcio nas dietas experimentais é o alto teor de proteína e cálcio, exercendo efeitos estimuladores através de aminoácidos, principalmente a lisina, arginina e peptídeos formando quelatos solúveis com o cálcio (WASSERMAN et al, 1956;McBEAN & SPACKMANN, 1974;SOLÁ, 1988).…”

Section: Biodisponibilidade De Cálcio Dos Ratosunclassified

Avaliação nutricional do leite de búfala em comparação ao leite de vaca

Verruma

Salgado

1993

Sci. agric. (Piracicaba, Braz.)

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RESUMO:Foi estudado o valor nutricional do leite de búfala integral e diluído em comparação com o leite de vaca integral e tipo C, utilizando ratos como animais de teste, obtendo-se as seguintes conclusões: não houve diferença entre os leites estudados quanto à digestibilidade in vitro; a retenção de cálcio pelos animais, foi superior para a dieta com leite de búfala integral; não houve diferenças significativas para os níveis de triglicerídeos no sangue dos animais; os níveis de colesterol no sangue dos animais foram maiores para as dietas contendo leite de búfala, embora esses níveis sejam considerados dentro da faixa normal para os animais em estudo. Descritores: leite de búfala, leite de vaca, avaliação nutricional, a, biodisponibilidade, colesterol, triglicerídeos NUTRICIONAL EVALUATION OF BUFFALO MILK IN RELATION TO COW MILK ABSTRACT:The study of the nutritional value of whole and diluted buffalo milk in relation to whole and standardized cow milk was performed using rats as test animals. The following conclusions were obtained: no differences were observed between buffalo milk regarding in vitro digestibility; a higher calcium retention was exhibited by animals under diet of buffalo whole milk; trygliceride levels were higher in blood of rats under buffalo milk diet, although those values are considered to be normal for these test animals.

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Section: Biodisponibilidade De Cálcio Dos Ratosunclassified

Avaliação nutricional do leite de búfala em comparação ao leite de vaca

Verruma

Salgado

1993

Sci. agric. (Piracicaba, Braz.)

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“…Since the average American diet has a high phosphorus content and a low calcium /phosphorus ratio, tofu, particularly the firmer kind, also would result in a better calcium/phosphorus ratio. A large imbalance in the Ca/P ratio has been shown to produce secondary hyperparathyroidism in animals (Krook, Lutwak, Whalen, Henrickson, Lesser, and Uris, 1972;McBean and Speckmann, 1974). 6, No.…”

Section: Calcium and Phosphorusmentioning

confidence: 99%

“…During the period between 1955 and 1965, the production in the United States of milk and milk products decreased by 10 percent. During that same period, there was a 10 percent increase in the average consumption of phosphorus-containing foods (McBean and Speckmann, 1974). While the recommended ratio of calcium/phosphorus (Ca/P) in the diet is 1/1 (National Research Council, 1974), the average American diet has an estimated Ca/P ratio of 1/2.8.…”

Section: Calcium and Phosphorusmentioning

confidence: 99%

“…While the recommended ratio of calcium/phosphorus (Ca/P) in the diet is 1/1 (National Research Council, 1974), the average American diet has an estimated Ca/P ratio of 1/2.8. A large imbalance in the Ca/P ratio has been shown to produce secondary hyperparathyroidism in animals (Krook, Lutwak, Whalen, Henrickson, Lesser, and Uris, 1972;McBean and Speckmann, 1974).…”

Section: Calcium and Phosphorusmentioning

confidence: 99%

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Calcium and Phosphorus Contents and Ratios in Tofu as Affected by the Coagulants Used

Tseng

Smith-Nury

Chang

1977

Home Economics Research Journal

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Analyses of three commercial brands of tofu (soybean curd) were conducted to determine the calcium and phosphorus contents and the calcium/phosphorus ratios. The firm tofu, precipitated with calcium sulfate, contained over four times as much calcium and over twice as much phosphorus as the soft tofu precipitated with glucono delta lactone. The calcium/phosphorus ratios of the firm and soft tofu samples were 2.0–2.5/1 and 1/1, respectively. Tofu, a high protein food, is a good source of dietary calcium. Since the average American diet has a high phosphorus content and a low calcium/phosphorus ratio, tofu, particularly the firmer kind, also would result in a better calcium/phosphorus ratio.

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“…It is recognized that Ca interacts with var ious dietary components to either facilitate or decrease availability of this mineral [McBean and Speckmann, 1974], among them being certain amino acids, especially the essential amino acid L-lysine, which has been reported to enhance the intestinal absorption of Ca in animals [ Wasserman et al, 1957], Use of such a dietary agent as L-lysine to improve Ca absorption may possibly be beneficial in aging or in certain clinical situations.…”

mentioning

confidence: 99%