Dietary calcium utilization among a group of spanish boys aged 11–14 years on their usual diets

Abstract

Adolescence constitutes a period of nutritional vulnerability due to increased dietary requirements for growth and development and special dietary habits. A pilot trial was performed to evaluate the dietary calcium utilization among a sample of Spanish boys on their usual diets, in which the calcium intake and consumption of dairy products were as well examined. Nutrient and food intake was recorded using a 24-h dietary recall and a 2-d food consumption record for 21 subjects aged 11-14 years. Dietary calcium utilization was assessed by means of calcium intake in food and calcium output in faeces and urine as measured by flame atomic absorption spectrophotometry. Overall intake of dairy products was 399.3 +/- 22.1 g/d, and the single most consumed item was milk (72% of the total). An inverse relationship was found between dairy product consumption at breakfast (55% of the total) and BMI (p = 0.016, r = -0.5168). Dairy products contributed the majority of dietary calcium (66.9%). Mean calcium intake was 881.7 +/- 39.9 mg/d, 88% of the recommended value for Spanish adolescents. Net calcium absorption (271.7 +/- 51.7 mg/d) and retention (170.6 +/- 50.9 mg/d) seemed not to be sufficient to meet growth demands during puberty. The results shown that adolescents of the study absorbed 31% of dietary calcium and retained nearly 20% of the total intake, but dietary calcium intake and consumption of dairy products failed to meet recommended values. Optimizing calcium intake is of crucial importance among adolescents, to maximize calcium retention and to help prevent osteoporosis in later life.

Poor sleep quality among young adults: The role of anxiety, depression, musculoskeletal pain, and low dietary calcium intake

“…Similar to the measurement strategies used in past studies, daily dietary calcium intake was assessed by asking participants to report their daily intake of different types of dairy products (including milk, yogurt, cheese and labanah, a popular type of dairy products available in Jordan) and the frequency with which they consumed them 14,22‐24 . Dairy products are considered as the type of food that provides us with the majority of dietary calcium intake 25 . The intake of dairy products was measured as follows: 0, 1, 2, and greater than or equal to 3 dairy servings per day.…”

Eating habits and intake of macro-and micronutrients among adolescents in the city of Ribeirão Preto (SP)

“…Among Indian adolescents, Shafiee et al 28 detected a mean calcium intake of less than 70% of daily recommendations, a factor considered to predispose to impairment of health conditions among adolescents, such as growth, cognitive development and work capacity. A low calcium intake was also detected among populations of developed countries, as observed in adolescents in the city of Granada, Spain; Seiquer et al 29 assessed calcium consumption among 21 adolescents aged 11 to 14 years, which was 88% of the recommended amount for Spanish adolescents, with milk being the main source, followed by yogurt, ice cream and creams. Bailey et al 30 detected a mean calcium intake of 876 mg/day among American adolescents.…”

Osteoporosis, Nutrition and Adolescence

“…Addition of these products to the adolescent's diet is the best strategy to meet calcium recommendations and to achieve optimal bone mineralization (Cadogan et al, 1997). Dairy products contribute from 42% of the total calcium consumed by British adolescents (Moynihan et al, 1996) to 70% by Australian (Department of Community Services, 1989), Spanish (Seiquer et al, 2006), or American adolescents (Fiorito et al, 2006). Dietary calcium supplements improves bone mineral accretion by 1-5% among adolescents consuming less than 1000 mg Ca/day, and by up to 10% when supplemental calcium is provided by dairy products (Kerstetter & Insogna, 1995).…”

“…It was deduced that the consumption of a diet rich in browning products negatively affects protein digestibility (Seiquer et al, 2006). Regarding minerals, it is known that MRP may behave as anionic polymers that chelate metal cations, affecting mineral solubility at intestinal conditions and mineral availability (Navarro, 2003).…”