Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans

Shahkhalili, Yasaman; Murset, Catherine; Meirim, Isabelle; Duruz, Eliane; Guinchard, Sylvie; Cavadini, C.; Acheson, K. J.

doi:10.1093/ajcn/73.2.246

Cited by 119 publications

(121 citation statements)

References 19 publications

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“…The non-significant change in total cholesterol in the calcium supplement group is in parallel with other findings (Karanja et al, 1987;Bell et al, 1992;Bostick et al, 2000;Entezari et al, 2001;Shahkhalili et al, 2001;Reid et al, 2002) except that reported by Denke et al (1993). Noting that this report suffers from weak points with regard to the number of participants, large amount of calcium supplemented and specific population investigated, more studies are still needed for a consistent conclusion.…”

Section: Discussionsupporting

confidence: 87%

“…(2001) report and further findings of others, (Karanja et al, 1987;Bell et al, 1992) although the observed elevation in TG was not significant. However, our finding contraindicates the results reported by Shahkhalili et al (2001). The observed hypertriglyceridemia in our trial is of importance as it carries risk for CHD (Krummel, 2004).…”

Section: Discussioncontrasting

confidence: 76%

“…The effect of calcium supplementation on HDLc is controversial (Karanja et al, 1987;Bell et al, 1992;Denke et al, 1993;Entezari et al, 2001;Shahkhalili et al, 2001;Reid et al, 2002;Ditscheid et al, 2005). In our study, we observed a significant decrease in HDLc, which is in reverse with the TG change, a familiar phenomenon seen in many trials.…”

Section: Discussionsupporting

confidence: 55%

“…As obesity is an important risk factor for hyperlipidemia (Krummel, 2004); therefore finding a way to assess lipid profile in such a high-risk group is of interest. There is some evidence that suggests a probable beneficial effect of calcium supplementation on circulating lipid concentration or at least on one item of lipoproteins (Bell et al, 1992;Denke et al, 1993;Entezari et al, 2001;Shahkhalili et al, 2001;Reid et al, 2002). However, the results are not consistent.…”

Section: Introductionmentioning

confidence: 99%

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Effect of calcium supplementation on lipid profile in overweight or obese Iranian women: a double-blind randomized clinical trial

Karandish¹,

Shockravi²,

Jalali

et al. 2007

Eur J Clin Nutr

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Background: There is some evidence that suggests a beneficial effect of calcium intake on serum lipid profile. The objective of this study was to determine the effect of 1000 mg calcium supplementation for 30 days on serum lipid profile in overweight or obese women. Methods: A double-blind, randomized clinical trial was conducted in 44 overweight or obese adult women (body mass index (BMI) X25 kg m À2 , age: 2576y) receiving 1000 mg elemental calcium daily (n ¼ 24) or placebo (n ¼ 20). Serum lipids, lipoproteins and apolipoproteins including triglyceride, total cholesterol, HDL cholesterol (HDLc), LDLc, VLDLc, ApoA-I and ApoB were obtained at baseline and after intervention. Dietary calcium and energy intake were estimated using 24 h dietary recall for 3 days. Statistical analyses were performed using SPSS software. Results: No significant differences were observed in dietary, anthropometric and serum variables between groups at baseline. Although serum total, LDL cholesterol and triglycerides tended to increase in both groups, total cholesterol elevation was significant only in placebo group (P ¼ 0.01). Triglyceride and VLDLc increased significantly only in the calcium group (P ¼ 0.03). LDLc elevation was significant in both groups (Po0.05). HDLc decreased significantly in both groups (Po0.01). Apolipoproteins did not change significantly in any group. No significant differences were observed in serum variables between groups after intervention. Conclusions: No considerable beneficial effect due to short-term calcium supplementation in overweight or obese women's lipid profile was observed.

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Section: Discussionsupporting

confidence: 87%

Section: Discussioncontrasting

confidence: 76%

Section: Discussionsupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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Effect of calcium supplementation on lipid profile in overweight or obese Iranian women: a double-blind randomized clinical trial

Karandish¹,

Shockravi²,

Jalali

et al. 2007

Eur J Clin Nutr

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show abstract

“…One contributing factor is that dietary calcium increases soap formation in the gastrointestinal tract, making fat unavailable for absorption and reducing calorie intake. [17][18] Parikh and Yanovski 19 calculated that an extra 2000 mg calcium/day in a 2500 kcal/ day diet would bind enough lipid to account for a body weight loss of about 0.5 kg per year, which is equivalent to the weight difference that has been attributed to dietary calcium intake in the analysis by Davies et al 9 Similarly, increased fecal excretion of lipid accounted for all of the difference in body fat content of rats fed a high-calcium diet. 13 The impact of increased calcium intake during food restriction has not been evaluated but, theoretically, it could produce a proportionally greater energy deficit in low-calorie, low-fat diets.…”

mentioning

confidence: 99%

Dairy protein, calcium and body weight —the need for a mechanism

Harris

2004

Int J Obes

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Structural Effects on Absorption, Metabolism, and Health Effects of Lipids

Christophe

2005

Bailey's Industrial Oil and Fat Products

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The structure of fatty acid‐containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/‐stanols, and sucrose. Health‐related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on the number of fatty acids esterified on the alcohol backbone if applicable (triacylglycerols vs. diacylglycerols vs. monoacylglycerols), and on the position the fatty acids occupy. The specificity of the lipases that are present in the intestinal tract are a major determinant of the digestion products that will be formed. Different digestion products will react differently in the intestinal lumen and after absorption will be metabolized differently in the intestinal cells. Specificity of lipases in combination with different handling of different fat digestion products are at the basis of structure‐related effects of food lipids. The position of fatty acids in triacylglycerols (inner or outer) can have an effect on digestibility (for saturated fatty acids), route of transport (for medium chain fatty acids), conversion in higher unsaturated fatty acids (for parent essential fatty acids), chylomicronemia, cholesterolemia, and atherogenicity. The well‐known cholesterolemic and atherogenic effects of different fatty acids are more pronounced when these fatty acids are esterified at the inner position of triglycerides. Partial glycerides have nutritional effects different from triglycerides with the same fatty acid composition. The nature of the alcohol backbone of food fats is also extremely important for their health‐related nutritional effects. Phytosterol/‐stanol esters, for instance, have cholesterol‐lowering effects, and sucrose polyesters cannot be absorbed from the intestinal tract.

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Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans

Abstract: Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.

Cited by 119 publications

References 19 publications

Effect of calcium supplementation on lipid profile in overweight or obese Iranian women: a double-blind randomized clinical trial

Effect of calcium supplementation on lipid profile in overweight or obese Iranian women: a double-blind randomized clinical trial

Dairy protein, calcium and body weight —the need for a mechanism

Structural Effects on Absorption, Metabolism, and Health Effects of Lipids

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