Calcium in food

Siong, T. E., Choo, K. W., and Shahid, S. M. (1989a). Determination of calcium in foods by the atomic absorption spectrophotometric and titrimetric method. Pertanika 12, 303-311. 

CALCIUM (In Biological Systems). The biological role and. consequently. the importance of calcium in foods for humans and feedstuffs for... 

Dietary sources of calcium are dairy products, eggs, green leafy vegetables, broccoli, legumes, nuts, and whole grains. (Less than 30% of calcium in food is absorbed.) Calcium is absorbed in the small intestine. The amount of absorption depends on the serum calcium level and availability of vitamin D. There is reduced absorption of calcium if there is a high serum calcium level or a low vitamin D level. 

OTHER COMMENTS the dihydrate form of calcium sulfate is generally referred to as gypsum the dihydrate form of calcium sulfate is used in water and soil treatment, paints, enamels, polishing powders, paper, insecticide dusts, pharmaceuticals, and animal feed has also been utilized in the manufacture of Portland cement, plaster of Paris yeast, artificial marble, calcium carbide, ammonium sulfate, sulfuric acid, and polymers the food and pharmaceutical grade is also used as a source of calcium in foods. 

The calcium in food can complex with tetracycline to reduce its absorption. This is particularly notable with dairy products, which can reduce the absorption of the tetracyclines by up to 80%, thereby reducing or even abolishing their therapeutic effects. Doxyeyeline and minocycline are less affected by daily products (25 to 30% reduction). Orange juice and coffee do not interact with tetracycline. 

Add calcium supplements, such as dolomite, when either the protein intake is considerably higher than the RDA (like 90 g or more per day), or when circumstances prevent the consumption of adequate calcium in foods. 

Several dietary constituents decrease the bioavailability of calcium in food. Increasing fiber intake by, for example, replacing white flour by whole wheat flour in a typical Western diet has long been associated with negative calcium balance even when calcium intakes meet recommended levels. Likewise, the fiber in fruits and vegetables can cause negative calcium balance. In cereals, phytic acid is the main constituent of fiber that binds calcium, making it unavailable for absorption. The... 

Properties Wh. crystals or powd. m.w. 215.97 Uses Dietary supplement, emulsifier, raising agent in foods pharmaceuticals Regulatory 1% max. as calcium in foods Japan approved restricted Manuf./Distrib. Brenntag Southeast Brenntag Specialties Budenheim USA RIA Int l. Symrise USA... 

Lactic acid is generally recognized as safe (GRAS) for multipurpose food use. Lactate salts such as calcium and sodium lactates and esters such as ethyl lactate used in pharmaceutical preparations are also considered safe and nontoxic (7). The U.S. Food and Dmg Administration fists lactic acid (all isomers) as GRAS and sets no limitations on its use in food other than current good manufacturing practice (46). 

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

Calcium carbonate is used in food and pharmaceutical appHcations for both its chemical and physical properties. It is used as an antacid, as a calcium supplement in foods, as a mild abrasive in toothpaste, and in chewing gum to name only a few (see EoOD ADDITIVES). 

Sorbic acid is used to inhibit molds, yeasts, and fungi in foods such as cheese, wine, and baked goods. It reacts with potassium to make potassium sorbate, and with calcium to make calcium sorbate, both of which are used as antifungals. 

Some inorganic compounds are used as food additives and food colorants. They include titanium dioxide, carbon black, iron oxides, ultramarin, and calcium carbonate. Some of them are important for properties other than the ability to impart color. Titanium is the most commonly used inorganic pigment in food and will be briefly discussed below. ° "°... 

The final mechanism of action of PTH involves the activation of vitamin D3 through the stimulation of la-hydroxylase in the kidney. In the gastrointestinal tract, vitamin D3 is essential for the absorption of calcium. Enhanced absorption of calcium from dietary sources serves to further increase the concentration of calcium in the blood. Many foods, in particular, dairy products, which are rich in calcium, are fortified with vitamin D. The release of PTH from the parathyroid glands is regulated by plasma calcium levels through negative feedback. A decrease in the level of calcium in the blood stimulates the secretion of PTH and an increase in the calcium level in the blood inhibits it. 

The sodium and calcium salts of EDTA (ethylenediaminetetraacetic acid, Fig. 9.3.1.) are common sequestrants in food products. A three-dimensional representation of EDTA is shown in color Fig. 9.3.2. The EDTA ion is an especially effective sequestrant, forming up to six coordinate covalent bonds with a metal ion. These bonds are so named because a lone pair of electrons on a single atom serves as the source of the shared electrons in the bond between the metal ion and EDTA. The two nitrogen atoms in the amino groups and the oxygen... 

Thioureas mainly find use for the vulcanisation of CR, epichlorohydrin (ECO) and some ethylene propylene diene terpolymer (EPDM) compounds. They show high crosslinking activity, with usually adequate compound flow time before onset of the crosslinking. In EPDMs, the thioureas are used as activators for low activity third monomer types and, in the presence of calcium oxide desiccants, in free state vulcanisation of extrudates, etc. The use of thioureas can overcome the retardation caused by the desiccant. In this case some care must be taken otherwise overcompensation may occur. Thioureas are not used in food product applications and are a known health hazard, particularly for pregnant women. 

Poovaiah, B.W. 1986. Role of calcium in prolonging storage life of fruits and vegetables. Food... 

The term "standard" is not meant to denote a digestion procedure which should be routinely used to determine potentially available calcium. Since the number of foods tested so far is limited, it will be more useful to think of the "standard" procedure as a set of conditions to be used to see how well we understand food chemistry and calcium solubility in the gastrointestinal environment. It should be used for measuring the relative solubility of calcium from foods and meals, but mostly in the context of comparisons with in vivo results to define factors which require further study. 

To determine how the degree of exchange between an extrinsic isotope and the intrinsic calcium in the food or meal is affected by the method of incorporating the isotope, the calcium source itself or foods fed with it. 

Bulk liquids from the self-chosen diets of the volunteers in HS-II and HS-III have not been analyzed, however, milk was included with the 2nd plate food composites. Table IV is a summary of the distribution of calcium in the self-chosen food composites. Final... 

Wheat bran has been the fiber source most commonly used to study effects of dietary fiber on calcium absorption in controlled laboratory studies. However, wheat bran and other forms of fiber as they occur in food products present several disadvantages in terms of definition and by concurrently altering intakes of other substances or materials known or suspected of having an adverse effect on the bioavailability of calcium such as phytates and oxalates (5,13,17,22-28). Several studies have been conducted which have sought to separate or compare the effects of phytate and fiber... 

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