Multiple sources of dietary calcium—some aspects of its essentiality

Fishbein, Lawrence

doi:10.1016/j.yrtph.2003.11.002

Cited by 40 publications

(28 citation statements)

References 53 publications

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“…Our data showed similar foods contributing to the intake of dairy products as other studies have found in the general U.S. population (Fishbein, 2004). However, the main types of dairy products and their percent contribution of them varied across ethnic-sex groups.…”

Section: Discussionsupporting

confidence: 87%

“…However, the main types of dairy products and their percent contribution of them varied across ethnic-sex groups. In our study, milk contributed to approximately 40-50% of the intake of total dairy products across the ethnic groups, which might reflect the increased consumption of milk products in the U.S. as reported by Fishbein (2004). Similar to the 1994 statistics (Fishbein, 2004), cheese and cheese dishes contributed 16-28% and frozen dairy foods contributed up to 9.1% to total dairy product consumption in our cohort.…”

Section: Discussionsupporting

confidence: 64%

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Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States

Sharma

2016

JFR

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The objective of this study was to describe dietary sources of calcium and vitamin D among five ethnic groups in the United States. Cross-sectional dietary data were collected using a quantitative food frequency questionnaire from 186,916 participants in the Multiethnic cohort representing five ethnic groups (African American, Latino, Japanese American, Native Hawaiian, and Caucasian), aged 45-75 years living in Los Angeles County and the state of Hawaii between 1993 and 1996. Nutrient intakes for calcium and vitamin D were analyzed based on a unique food composition table which was extended and adapted from the USDA food composition database. Dairy products were the greatest contributor to calcium intake in all groups, but the percent contribution varied considerably between ethnic sex groups from 18.6% (Japanese American men) to 37.8% (Caucasian women). Dairy products were also the greatest contributors to vitamin D intake among all ethnic-sex groups except Native Hawaiian and Japanese American men, for whom fish was the top contributor (40.7 and 42.5% respectively). Low-fat milk was the top source (16.0-21.9%) of dairy products in all ethnic-sex groups except Japanese American men and women and Caucasian women. The data identified dietary sources that can be targeted by nutrition intervention programs and dietitians working with ethnic/racial populations at high risk of inadequate intake of calcium and vitamin D.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 64%

Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States

Sharma

2016

JFR

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“…Calcium bioavailability depends on the food type (i.e., plant or dairy), as well as many other factors, such as the calcium load, habitual calcium intake, adequate amounts of vitamin D and protein, and the presence of oxalate and plant phytates (Fairweather-Tait and Hurrell, 1996;Guéguen and Pointillart, 2000;Heaney, 2002;Fishbein, 2004;Bonjour, 2005). If the differing bioavailability does not cause any isotopic fractionation in absorption, then it can only affect the relative fraction of calcium contributed by meat, plants, and dairy.…”

Section: Ca In Meatmentioning

confidence: 99%

Calcium isotope ratios in animal and human bone

Reynard

Henderson

Hedges

2010

Geochimica et Cosmochimica Acta

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“…Many diets are deficient in calcium making supplementation necessary or desirable. Multiple forms of calcium supplements are available [22]. A variety of factors may impact the selection of a calcium supplement (e.g.…”

Section: Introductionmentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

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The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

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Multiple sources of dietary calcium—some aspects of its essentiality

Cited by 40 publications

References 53 publications

Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States

Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States

Calcium isotope ratios in animal and human bone

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

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