Calcium carbonate Dairy products

While the high proportion of the mineral calcium in dairy products has been hypothesized as the factor contributing to favorable metabolic outcomes (Zemel, 2001), several studies have identified more favorable health outcomes in intervention trials whereby calcium is administered in the form of dairy products in contrast to supplementation (Zemel, 2004, 2008). It may be that the calcium phosphate found in dairy products exerts a more significant weight loss effect as opposed to the calcium citrate or calcium carbonate utilized in supplements (Lorenzen et al., 2006). 

Calcium carbonate(eg, Turns, Os-Cal) is less soluble and reacts more slowly than sodium bicarbonate with HC1 to form carbon dioxide and CaCl2. Like sodium bicarbonate, calcium carbonate may cause belching or metabolic alkalosis. Calcium carbonate is used for a number of other indications apart from its antacid properties (see Chapter 42 Agents That Affect Bone Mineral Homeostasis). Excessive doses of either sodium bicarbonate or calcium carbonate with calcium-containing dairy products can lead to hypercalcemia, renal insufficiency, and metabolic alkalosis (milk-alkali syndrome). 

Mega Cal calcium with vitamin D, 1 tablet supplied 500 mg calcium and 100 mg vitamin D, derived from egg shells, oyster shells, calcium lactate, calcium gluconate, calcium carbonate, non-fat dried milk, malted milk and dairy sweet whey. Holistic Products Corp. East Rutherford, NJ 07073. 

Calcium consists of six stable isotopes, " Ca, Ca, Ca, Ca, Ca, and Ca, with average natural abundances of96.941,0.647,0.135, 2.086,0.004, and 0.187%, respectively. All stable calcium isotopes can be used as tracers apart from Ca with its high natural abundance. The least abundant isotopes Ca, Ca, and Ca are most suitable, in particular for intravenous administration. The lower the natural abundance, the smaller is the required dose and, thus, its effect on calcium homeostasis in plasma. For isotopic labeling, differences in calcium speciation between the isotopic label and calcium in the meal or compound to be tested must be taken into account. Calcium absorption from intrinsically and extrinsically labeled meals was found to be equivalent for wheat [75] and dairy products [76], but not for green leafy vegetables [77, 78]. Heaney et al. [79] found a difference in calcium absorption from labeled calcium chloride and tricaldum phosphate when added to soy milk, but no difference for calcium carbonate and calcium citrate [80]. In the latter studies, the calcium salts were directly synthesized from the label as the standard procedure for intrinsic labeling of chemical compounds. 

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