Calcium absorbability from milk products, an imitation milk and calcium carbonate

Robert R. Recker, A. Bammi, M. Barger-Lux, R. P. Heaney

Research output: Contribution to journalArticle

112 Citations (Scopus)

Abstract

Whole milk, chocolate milk, yogurt, imitation milk, (prepared from dairy and nondairy products), cheese, and calcium carbonate were labeled with 45Ca and administered as a series of test meals to 10 healthy postmonopausal women. Carrier Ca content of the test meals was held constant at 250 mg and subjects fasted before each meal. The absorbability of Ca from the six sources was compared by measuring fractional absorption by the double isotope method. The mean absorption values for all six sources were tightly clustered between 21 and 26% and none was significantly different from the others using one-way analysis of variance. We conclude that none of the sources was significantly superior or inferior to the others.

Original languageEnglish
Pages (from-to)93-95
Number of pages3
JournalAmerican Journal of Clinical Nutrition
Volume47
Issue number1
StatePublished - 1988

Fingerprint

milk substitutes
test meals
Calcium Carbonate
calcium carbonate
dairy products
Meals
Milk
chocolate milk
milk chocolate
calcium
whole milk
yogurt
cheeses
isotopes
dairies
Yogurt
Dairy Products
analysis of variance
Cheese
Isotopes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)

Cite this

Calcium absorbability from milk products, an imitation milk and calcium carbonate. / Recker, Robert R.; Bammi, A.; Barger-Lux, M.; Heaney, R. P.

In: American Journal of Clinical Nutrition, Vol. 47, No. 1, 1988, p. 93-95.

Research output: Contribution to journalArticle

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