Contribution of calcium in drinking water from a South American country to dietary calcium intake

Cormick, Gabriela; Lombarte, Mercedes; Minckas, Nicole; Porta, Atilio Andrés; Rigalli, Alfredo; Belizán, José M.; Matamoros, Natalia; Lupo, Maela

doi:10.1186/s13104-020-05308-7

“…Increasing the calcium concentration of water is a possible strategy to improve calcium intake 13 . Although there are natural mineral waters with high calcium contents on the market, calcium concentration in tap water and commercially bottled water seems to be low in most parts of the world [14][15][16][17] . There are many advantages to using water as a fortification vehicle as it is universally consumed, calcium in water has good bioavailability, similar to that of milk, and it is consumed throughout the day, which also improves absorption 18,19 .…”

Section: Introductionmentioning

confidence: 99%

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Cormick

¹

,

Matamoros

²

,

Romero

³

et al. 2021

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Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

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“…Considering that most drinking tap and bottled waters have very low calcium concentrations, the level of calcium attained in this study would involve a significant increase to impact calcium intake at population level 13 , 17 . In this study, it was possible to define the threshold for taste using the triangle test methodology and survival analysis statistics.…”

Section: Discussionmentioning

confidence: 99%

“…Increasing the calcium concentration of water is a possible strategy to improve calcium intake 13 . Although there are natural mineral waters with high calcium contents on the market, calcium concentration in tap water and commercially bottled water seems to be low in most parts of the world [14][15][16][17] . There are many advantages to using water as a fortification vehicle as it is universally consumed, calcium in water has good bioavailability, similar to that of milk, and it is consumed throughout the day, which also improves absorption 18,19 .…”

Section: Introductionmentioning

confidence: 99%

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Sosa

¹

,

Belizán

²

,

Elizagoyen

³

et al. 2022

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Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

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“…However, in much of the world, including LMICs, there is very little calcium in drinking water. A study in Argentina shows that the calcium concentration of tap water ranged from 6 to 105 mg/L, while most bottled waters had calcium levels well below 50 mg/L 38 . Groundwater in Brazil showed a mean calcium concentration of 47.6 mg/L, 39 whereas one in Algeria showed concentration above 150 mg/L 40 .…”

Section: Promoting the Consumption Of Naturally Calcium‐rich Foodsmentioning

confidence: 99%

Interventions to improve calcium intake through foods in populations with low intake

Bourassa

¹

,

Abrams

²

,

Belizán

³

et al. 2022

Annals of the New York Academy of Sciences

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Calcium intake remains inadequate in many low‐ and middle‐income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food‐based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium‐deficiency rickets). Specifically, some animal‐source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple‐food fortification with calcium can also be a cost‐effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high‐calcium varieties or through the application of calcium‐rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.

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Contribution of calcium in drinking water from a South American country to dietary calcium intake

Cited by 15 publications

References 21 publications

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Interventions to improve calcium intake through foods in populations with low intake

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