Calcium food sources

Table 4. Common Food Sources Rich in Calcium ...

Phosphorus. Eighty-five percent of the phosphoms, the second most abundant element in the human body, is located in bones and teeth (24,35). Whereas there is constant exchange of calcium and phosphoms between bones and blood, there is very Httle turnover in teeth (25). The Ca P ratio in bones is constant at about 2 1. Every tissue and cell contains phosphoms, generally as a salt or ester of mono-, di-, or tribasic phosphoric acid, as phosphoHpids, or as phosphorylated sugars (24). Phosphoms is involved in a large number and wide variety of metaboHc functions. Examples are carbohydrate metaboHsm (36,37), adenosine triphosphate (ATP) from fatty acid metaboHsm (38), and oxidative phosphorylation (36,39). Common food sources rich in phosphoms are Hsted in Table 5 (see also Phosphorus compounds). 

Luccia, B. H. D., and Kunkel, M. E. (2002a). In vitro availability of calcium from sources of cellulose, methylcellulose, and psyllium. Food Chem. 77,139-146. 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

With calving, the mother cow tends to stop eating. Hence, the diet may no longer be a reliable source of calcium at the onset of lactation. This leaves the bones as a source of calcium. The body requires a period of adjustment to activate the calcium-mobilizing mechanisms. The prior consumption of high-calcium foods leaves these mechanisms in the nonactivated state. The sudden change from a... 

Approximately fifteen minerals are considered nutrients calcium, chromium, cohalt, copper, iron, magnesium, manganese, molybdenum, nickel, phosphorus, selenium, silicon, tin, vanadium, and zinc) of these minerals, those in italics are essential to mammalian nutrition. Minerals, which are important for good nutrition, are supplied in an organism s diet. However, we have recently realized that the biological availability of the minerals from their food sources is also important in nutrition (J). Internal metabolism, distribution, and retention are less important factors in mineral nutrition. 

Vitamin D occurs in a number of sterol forms, such as vitamin D3 - cholecalciferol - a natural form in foods and made in the skin by the action of UV, and vitamin D2 -ergocalciferol - which is formed in plants by the action of sunlight. These forms are 25-hydroxylated in the kidney, and then la-hydroxylated in the kidney (under the control of parathormone), to make the most active form. This is available as calcitriol (la,25-dihydroxycholecalciferol). Vitamin D facilitates the absorption of calcium and, to a lesser extent, phosphorus from the intestine and promotes deposition into the bones. A deficiency of vitamin D, therefore, results in bone deficiency disorders, e.g. rickets in children. Good food sources include eggs, milk and cheese. 

Properties Light buff, odorless crystals white when pure discolor on exposure to light and air. Mp 186-187C. Sparingly soluble in cold water soluble in hot water, glacial acetic acid, ethyl acetate. Unstable to ferric salts and oxidizing agents. Derivation Reduction of p-nitrobenzoic acid. Commercially available as the calcium, potassium, and sodium salts. Food source Widely distributed, especially in yeast. 

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. 

When there is adequate sunlight, no dietary source of the vitamin is required. Indeed, an argument can be made that the calciferols are not normal components of the diet. In the United States, it is added to milk, other dairy products, and dairy substitutes. Fish is about the only natural food source. Cholecal-ciferol is produced in the body from endogenously synthesized 7-dehydrocholecalciferol (Fig. 8.10). Consistent with a hormone model, excess amounts of cholecalcdferol can result in excess calcium uptake from the intestinal tract, leading to calcification of soft tissues. 

Calcium s most common adverse reaction, constipation, can be treated with increased water intake, dietary fiber (given separately from calcium), and exercise. Calcium carbonate can create gas, causing stomach upset, or absorb acid and relieve stomach upset. Food sources may be better tolerated. In some cases, the dosage may need to be lowered and reinstated slowly over time. 

In addition to the macronutrients, nuts contain significant amounts of essential micronutrients such as vitamin E, calcium, magnesium, potassium, and folate [29]. Nuts are also one of the richest whole foods sources of vitamin E and were specifically recommended in the 2005 Dietary... 

The Committee concluded that sodium iron EDTA is suitable for use as a source of iron for food fortification to fulfil the nutritional iron requirements, provided that the total intake of iron from all food sources including contaminants does not exceed the PMTDI of 0.8 mg/kg bw (Annex 1, reference 62). Additionally, the total intake of EDTA should not exceed acceptable levels, also taking into account the intake of EDTA from the food additive use of other EDTA compounds. An ADI of 0-2.5 mg/kg bw was previously established for the calcium disodium and disodium salts of EDTA, equivalent to up to 1.9 mg EDTA/kg bw (Annex 1, reference 32). A preliminary exposure assessment based on suggested levels of fortification for sodium iron EDTA indicates that the intake of EDTA in infants and children up to the age of 13 already is at or exceeds the upper limit of the ADI for EDTA. 

Uses Foods (dietary supplement, mineral supplement) pharmaceuticals (tablet diluent excipient abrasive in dentifrices calcium/phosphorus source in multivitamins) stabilizer migrating from food pkg. 

Inadequate intake of dietary calcium is caused most often by a lack of the right food sources of this nutrient in the diet. Dairy products are the most abundant source of calcium, but there are other good sources of calcium. This is particularly important for lactose-intolerant individuals to know in order to avoid hypocalcemia. 3... 

Conn et al. [8] made a detailed discussion about the average daily intake of lactic acid from food sources that was estimated as 924 mg/day for those 2 years of age and older. In addition, 377 mg/day for calcium lactate was estimated for the same group. Regarding infants consumption of lactic acid, breast milk contains 60 mg/L of L-lactic acid with an estimated daily intake as high as 10 mg/kg. From a different perspective, a breast-fed infant weighing 4 kg would consume about 36 mg of L-lactic acid/day from both, human and formula milk. 

Phosphorus is closely associated with calcium in human nutrition— to the extent that a deficiency or an overabundance of one may very likely interfere with the proper utilization of the other. Also, both calcium and phosphorus occur in the same major food source—milk both function in the major task of building bones and teeth both are related to vitamin D in the absorption process both are regulated metabolically by the parathyroid hormone and calcitonin both exist in... 

In internal or bulk settiag, which is normally carried out at room temperature, the calcium is released uader coatroUed coaditioas from within the system. This method led to the developmeat of stmctured fmits, stmctured pet foods, and a host of cold prepared desserts. Calcium sulfate (usually as the dihydrate) and dicalcium phosphate (calcium hydrogen orthophosphate) are the sources of calcium most commonly used. 

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