A system to assess the quality of food sources of calcium

Titchenal, C Alan; Dobbs, Joannie

doi:10.1016/j.jfca.2006.04.013

Cited by 37 publications

(22 citation statements)

References 17 publications

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“…This result agrees with those found by others about that fish constitutes a good source of Ca in daily diet [3,26] and taking into account our results in a bioaccessible state as others previously reported [37].…”

Section: Total and Dialysable Ca Fractions And Corresponding Ca Dialysupporting

confidence: 94%

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

Velasco-Reynold

Navarro-Alarcón

Serrana

et al. 2009

Biol Trace Elem Res

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Total and dialysable magnesium and calcium levels and corresponding dialysabilities were measured in duplicate meals (n = 108) during 36 consecutive days. The interaction exerted by other nutrients and energy on them was also performed. Total mean magnesium and calcium fractions of 113.9 +/- 98.3 and 337.2 +/- 278.9 mg/meal respectively, were found. The Mg and Ca levels supplied by meals are positively (p < 0.05) correlated with macronutrient contents (carbohydrates and proteins). The mean dialysable Mg and Ca fractions were 56.9 +/- 36.3 and 127.4 +/- 112.3 mg/meal (50.4 +/- 13.2 and 37.8 +/- 10.7% as dialysabilities, respectively). Total Mg and Ca levels are significantly correlated with corresponding element dialysabilities (p < 0.05). For both minerals, significant correlations between their total and dialysable fractions and between their dialysable level and dialysabilities were noted (p < 0.01). The mean Mg and Ca daily dietary intakes (DDI) were 341.7 +/- 68.0 and 1,011.6 +/- 424.4 mg/day, respectively. For Ca and Mg the existence of similarities in their behaviour in meals and absorptive processes has been found. Duplicate meals with raw vegetables are good sources of bioaccessible Mg. High Ca dialysability has been found in the analysed meals. The fish and products constitute a good source of bioaccessible Ca. Mg, Ca, zinc, and chromium levels enhanced significantly the Mg dialysability. The Ca dialysability rose significantly with dialysable Ca and chromium fractions (p < 0.05).

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Section: Total and Dialysable Ca Fractions And Corresponding Ca Dialysupporting

confidence: 94%

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

Velasco-Reynold

Navarro-Alarcón

Serrana

et al. 2009

Biol Trace Elem Res

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“…The dryland treatment whole milk calcium range was 93.9 to 102.0 mg/100 mL and the skim milk range was 102.6 to 173.4 mg/100 mL. The calcium level for both dryland and irrigated treatment is slightly lower than that reported by Titchenal and Dobbs (2006). Milk riboflavin content was 1.87 μg/mL for the dryland silage treatment and 1.65 μg/mL for the irrigation treatment.…”

Section: Resultsmentioning

confidence: 61%

Measurement of Milk Color and Composition: Effect of Dietary Intervention on Western Australian Holstein‐Friesian Cow's Milk Quality

Solah¹,

Staines²,

Honda³

et al. 2007

Journal of Food Science

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Milk fat whiteness is the key to the uniqueness of Western Australian milk. Following a controlled feeding regime, milk was collected fortnightly for 6 mo from 2 treatment groups: dryland and irrigation. The results showed that it was possible to produce high-quality milk with whiter fat by a controlled feeding regime and diet while maintaining the health of Holstein-Friesian cows. The reflectance method using infinite optical thickness showed milk fat color differences due to feed could be measured. After 8 wk of the study, milk fat from the dryland treatment was significantly whiter (P < 0.05) than the irrigation treatment with area under curve total reflectance of 902.8 and 838.3, respectively. The official Japanese industry method, Agriculture and Livestock Industries Corp. (ALIC) butter tone, showed that from the 2nd to the 5th collections the color of milk fat from cows fed silage and grain (dryland treatment) was significantly whiter (P < 0.01) with an average butter tone of 0.15 absorbance per gram compared to cows fed green pasture and grain (irrigation treatment) with a butter tone of 0.21 absorbance per gram. Protein and riboflavin levels also affect the whiteness of milk. The study followed the main feeding protocol of dryland dairies and suggests the majority of milk from Western Australia would receive a grade 1 classification, as dryland dairies dominate supply.

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“…), rhubarb ( Rheum rhabarbarum ) and spinach ( S. oleracea )) and Malpighiales (e.g. castor bean ( Ricinus communis ) and linseed ( Linum usitatissimum )) often contain high Ca concentrations, but the Ca bioavailability is low because of high oxalate concentrations (White & Broadley, 2003; White, 2005; Kim et al ., 2007; Titchenal & Dobbs, 2007).…”

Section: Uptake Distribution and Accumulation Of Mineral Elements Bymentioning

confidence: 99%

“…The main substances known to inhibit the absorption of Fe, Zn, Ca and Mg are phytate from cereal grains and legume seeds and polyphenolics from beverages such as tea and coffee, beans and sorghum. The absorption of Ca is inhibited additionally by oxalate present in certain fruit and vegetables (Franceschi & Nakata, 2005;Titchenal & Dobbs, 2007). It is estimated that only c. 5% of the Fe and 25% of the Zn present in legume and cereal seeds is bioavailable (Pfeiffer & McClafferty, 2007).…”

Section: Genetic Variation In the Concentrations Of Promoters And Antmentioning

confidence: 99%

Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine

White¹,

2009

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SummaryThe diets of over two-thirds of the world's population lack one or more essential mineral elements. This can be remedied through dietary diversification, mineral supplementation, food fortification, or increasing the concentrations and/or bioavailability of mineral elements in produce (biofortification). This article reviews aspects of soil science, plant physiology and genetics underpinning crop biofortification strategies, as well as agronomic and genetic approaches currently taken to biofortify food crops with the mineral elements most commonly lacking in human diets: iron (Fe), zinc (Zn), copper (Cu), calcium (Ca), magnesium (Mg), iodine (I) and selenium (Se). Two complementary approaches have been successfully adopted to increase the concentrations of bioavailable mineral elements in food crops. First, agronomic approaches optimizing the application of mineral fertilizers and/or improving the solubilization and mobilization of mineral elements in the soil have been implemented. Secondly, crops have been developed with: increased abilities to acquire mineral elements and accumulate them in edible tissues; increased concentrations of 'promoter' substances, such as ascorbate, β-carotene and cysteine-rich polypeptides which stimulate the absorption of essential mineral elements by the gut; and reduced concentrations of 'antinutrients', such as oxalate, polyphenolics or phytate, which interfere with their absorption. These approaches are addressing mineral malnutrition in humans globally.

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A system to assess the quality of food sources of calcium

Cited by 37 publications

References 17 publications

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

Measurement of Milk Color and Composition: Effect of Dietary Intervention on Western Australian Holstein‐Friesian Cow's Milk Quality

Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine

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