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

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
  • 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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