Dairy products calcium

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

As with carrageenan, another seaweed extract, the ability to bind to calcium makes alginates useful in dairy products as a thickener. It also makes alginates useful as wound dressings, where they absorb fluids, and stop bleeding, and act as a scaffold. 

Carrageenan is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air. 

Casein-derived phosphorylated peptides are believed to enhance the bioavailability of calcium from milk and dairy products (Pihlanto and Korhonen, 2003), and a phosphopeptide derived from (3-casein has been shown to increase iron bioavailability (Bouhallab et ah, 2002 Peres, 1999). Other casein-derived peptides have been found to contain antihypertensive activity in rats (Leclerc et ah, 2002 Miguel et ah, 2009). A number of casein fragments demonstrate antibacterial activity (Kilara and Panyam, 2003). 

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. 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

Approximately, 46 percent of all calcium consumed by Americans is from dairy products (17). Scythes et al. (18) found that dairy products contributed 66.7 percent of the calcium consumed by Canadian pre-menopausal women. Others suggest that dairy products contribute approximately 75 percent of the calcium consumed (19). Neither data set includes calcium taken as supplements. About nine percent of the population consume calcium supplements (20). 

Dairy products, however, contribute only 13.8 to 18.2 percent of the energy consumed (17,18). Clearly, dairy products are a rich source of dietary calcium (approximately 1370 mg per 1000 kcal) and can contribute major quantities of calcium to the diets of those who consume them. 

Major metals Calcium Milk and dairy products grains green vegetables and fruit Rigidity of bone and teeth. Regulation of metabolism Blood clotting... 

XR tablets may be taken with meals that include milk however, avoid coadministration with dairy products alone or with calcium-fortified products. A 2-hour window between substantial calcium intake (more than 800 mg) and dosing with XR tablets is recommended. Swallow the XR tablet whole do not split, crush, or chew. 

Matkovic, V., Badenhop-Stevens, N. E., LandoU, J. D., Goel, P., and Li, B. (2000). Long-term effect of calcium supplementation and dairy products on bone mass of young females. BMR 17, S172. 

Absorption from the gastrointestinal tract can be affected by other drugs and by food. Aluminum, calcium, and magnesium ions in antacids or dairy products form insoluble chelates with all tetracyclines and inhibit their absorption. Food inhibits tetracycline absorption but enhances doxycycline absorption food delays but does not diminish metronidazole absorption fatty food enhances griseofulvin absorption. 

Consume calcium-rich foods, such as dairy products and milk... 

Ciprofloxacin should not be taken with dairy products (like milk or yogurt) or calcium -fortified juices alone, because absorption of ciprofloxacin may be significantly reduced however, ciprofloxacin may be taken with a meal that contains these products... 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

The reductionist approach of isolating dairy product components including calcium, CLA, and trans-fatty acids in dietary interventions trials often yields inconclusive results. It is therefore highly plausible that dairy products exert maximum health benefits when consumed in their natural form. Because individuals do not generally consume these individual dairy components in isolation, examining the effects of these foods in their whole forms should be encouraged. 

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). 

Therefore, other bioactive components in dairy products may have an effect on the metabolic syndrome either independently or in addition to the calcium effect. 

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