Absorbability of calcium sources: The limited role of solubility

These findings suggest that even under controlled, chemically defined conditions, solubility of a source has very little influence on its absorbability; and absorbability of calcium from food sources is determined mainly by other food components

Robert P. Heaney; Robert R. Recker; Connie M. Weaver

2007

Scholarcy highlights

  • Fractional absorption of seven chemically defined calcium sources was measured in normal adult women under standardized load conditions
  • Solubility of the sources in water at neutral pH ranged from a low of 0.04 mM to a high of 1500 mM
  • In the range from 0.1 to 10 mM, within which most calcium supplement sources fall, there was no detectable effect of solubility on absorption
  • Data from four food sources are presented for comparison
  • Absorbability of food calcium was not clearly related to absorbability of the dominant chemical form in the food concerned. These findings suggest that even under controlled, chemically defined conditions, solubility of a source has very little influence on its absorbability; and absorbability of calcium from food sources is determined mainly by other food components

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