Calcium absorbability from milk products, an imitation milk, and calcium carbonate

Whole milk, chocolate milk, yogurt, imitation milk, cheese, and calcium carbonate were labeled with 45Ca and administered as a series of test meals to 10 healthy postmenopausal women

R R Recker

2018

Scholarcy highlights

  • Whole milk, chocolate milk, yogurt, imitation milk, cheese, and calcium carbonate were labeled with 45Ca and administered as a series of test meals to 10 healthy postmenopausal women
  • Carrier Ca content of the test meals was held constant at 250 mg and subjects fasted before each meal
  • The absorbability of Ca from the six sources was compared by measuring fractional absorption by the double isotope method
  • The mean absorption values for all six sources were tightly clustered between 21 and 26% and none was significantly different from the others using one-way analysis of variance
  • We conclude that none of the sources was significantly superior or inferior to the others

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