Calcium food content

Spiers (18) reported that the feeding of 14% dried New England spinach in the diet resulted in decreased growth and less calcium retention, as determined by body calcium content (Figure 3). Rats 28 days old were fed until 60 days of age. All diets contained about 0.3% calcium, and in the control diet practically all of the calcium was from skim milk. In the other diets, one-half of the skim milk was replaced by turnip greens, tendergreens, collards, kale, or New Zealand spinach to furnish an equal amount of calcium. Spinach was the only one of the greens fed which contained considerable oxalic acid. The calcium of the spinach appeared not only to be utilized poorly, but spinach also impaired utilization of the milk calcium. Food intake of the rats on the spinach diet was also lower. 

The best calcium foods are milk products. All other food sources are relatively low in calcium content. Salmon and sardines (with cooked bones) are fair sources. Broccoli, kale, turnip greens, almonds, and figs are among the highest plant food sources of calcium. 

ABSORPTION OF CALCIUM. Calcium salts are more soluble in acid solution hence, absorption occurs largely in the upper part (proximal part, or the duodenal area) of the small intestine, where the food contents are still somewhat acidic following digestion in the stomach. An increase in the passage of food through the gastrointestinal tract also decreases the percentage of absorption. 

Evaporated milk is a Hquid product obtained by the partial removal of water only from milk. It has a minimum milk-fat content of 7.5 mol % and a minimum milk-solids content of 25.0 mol %. Evaporated skimmed milk is a Hquid product obtained by the partial removal of water only from skimmed milk. It has a minimum milk-solids content of 20.0 mol %. Sweetened condensed milk is a product obtained by the partial removal of water only from milk with the addition of sugars. It has a minimum milk-fat content of 8.0 mol % and a minimum milk-solids content of 28.0 mol %. Skimmed sweetened condensed milk is a product obtained by the partial removal of water only from skimmed milk with the addition of sugars. It has a minimum milk-solids content of 24.0 mol %. AH may contain food additives (qv) as stabilizers, in maximum amounts, including sodium, potassium, and calcium salts of hydrochloric acid at 2000 mg/kg singly citric acid, carbonic acid, orthophosphoric acid, and polyphosphoric acid at 3000 mg/kg in combination, expressed as anhydrous substances and in the evaporated milk carrageenin may be added at 150 mg/kg. 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Calcium Hypochlorite. High assay calcium hypochlorite [7778-54-3] was first commercialized in the United States in 1928 by Mathieson Alkali Works, Inc. (now Olin Corp.) under the trade name HTH. It is now produced by two additional manufacturers in North America (Table 5). Historically, it usually contained about 1% water and 70—74% av CI2, so-called anhydrous product, but in 1970, a hydrated product was introduced (234). It is similar in composition to anhydrous Ca(OCl)2 except for its higher water content of about 6—12% and a slightly lower available chlorine content. This product has improved resistance to accidental initiation of self-sustained decomposition by a Ht match, a Ht cigarette, or a small amount of organic contamination. U.S. production in the 1990s consists primarily of partially hydrated Ca(OCl)2, which is sold as a 65% av CI2 product mainly for swimming pool use. Calcium hypochlorite is also sold as a 50% av CI2 product as a sanitizer used by dairy and food industries and in the home, and as a 32% product for mildew control. 

Food Serving Size Calcium Content (mg) Vitamin D Content (units)... 

Dietary phosphorus exerts variable influence on calcium loss depending on the nature of the dietary protein. Humans fed food containing abundant phosphorus to calcium excreted little more calcium unless the meat content of the diet changed markedly. 

As can be seen from the results in Table V, fluoride levels in plasma, liver and kidney increased 3 to 8 times but there was no significant effect on the calcium or phosphorus content, although the kidney Ca level in fluoride treated rats was 40 higher than in the controls. Whereas the normal exposure to fluoride from air, food and water did not cause any increase in soft tissue levels, more than ten times the normal levels in soft tissues, including liver and kidney, were found in human fatalities due to fluoride poisoning (15). 

Urine, feces and food were analyzed for calcium content by atomic absorption spectrophotometry. Data were subjected to statistical analysis by analysis of variance and Duncan s Multiple Range Test. 

Mineral deficiencies are not uncommon and can have quite a variety of causes—e. g., an unbalanced diet, resorption disturbances, and diseases. Calcium deficiency can lead to rickets, osteoporosis, and other disturbances. Chloride deficiency is observed as a result of severe Cr losses due to vomiting. Due to the low content of iodine in food in many regions of central Europe, iodine deficiency is widespread there and can lead to goiter. Magnesium deficiency can be caused by digestive disorders or an unbalanced diet—e.g., in alcoholism. Trace element deficiencies often result in a disturbed blood picture—i. e., forms of anemia. 

Mason, A. C., Weaver, C. M., Kimmel, S., and Brown, R. K. (1993). Effect of soybean phytate content on calcium bioavailability in mature and immature rats. /. Agric. Food Chem. 41, 246-249. 

We have already met several of the important concepts in this topic, so now it is time to round them up and bring out the major principles. In the first place drug molecules clearly might interact with food molecules in the lumen of the gut. Perhaps the best-known example of this is the interaction between the tetracyclines and dietary calcium and iron. The binding, which occurs between them, produces a chelate, which is not particularly lipid-soluble, and therefore the overall absorption of tetracycline may be reduced to the point where plasma levels do not achieve effective antibiotic concentrations. The commonest dietary constituent to produce this binding is milk with its high calcium content. Tetracycline ingestion should be separated from food as far as possible. 

Cieslik, E., Sikora, E. (1998). Correlation between the levels of nitrates and nitrites and the contents of potassium, calcium and magnesium in potato tubers. Food Chem., 63(4), 525-528. 

Although traditional cheeses have a rather high fat content, they are rich sources of protein and in most cases of calcium and phosphorus and have anticarigenic properties some typical compositional data are presented in Table 10.1. Cheese is the classical example of a convenience food it can be used as the main course in a meal, as a dessert or snack, as a sandwich filler, food ingredient or condiment. 

A potential concern has been the dietary ratio of calcium to phosphorus (Ca P) in relation to bone health. Based on data from animal studies and on the relative calcium content in bone, a dietary Ca P ratio of 1 1 to 2 1 is recommended as beneficial for bone mineralization in humans (NAS 1980A Chinn 1981 Linkswiler and Zemel 1979). The Ca P ratio in cow s milk (1.3 1) closely approximates that found in bones. The average American diet is estimated to contain a Ca P ratio of 1 1.6 (Chinn 1981 Greger and Krystofiak 1982) to 1 3 (Linkswiler and Zemel 1979), and if no dairy foods are consumed, it may be as low as 1 4. 

The ash content of food yeasts ranges from 6 to 8% (dry basis), consisting mainly of calcium, phosphorus, and potassium. Contained in quantities of less than 1% are magnesium, sulfur, and sodium. At the microgram level are included iron, copper, lead, manganese, and iodine. 

Barbeau, W. E. and Hilu, K. W. (1993). Protein, calcium, iron and amino acid content of selected wild and domesticated cultivars of finger millet. Plant Foods Hum. Nutr. 43,97-104. 

---