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 language | English |
|---|---|
| Pages (from-to) | 93-95 |
| Number of pages | 3 |
| Journal | American Journal of Clinical Nutrition |
| Volume | 47 |
| Issue number | 1 |
| State | Published - 1988 |
Fingerprint
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 journal › Article
}
TY - JOUR
T1 - Calcium absorbability from milk products, an imitation milk and calcium carbonate
AU - Recker, Robert R.
AU - Bammi, A.
AU - Barger-Lux, M.
AU - Heaney, R. P.
PY - 1988
Y1 - 1988
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0023906976&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0023906976&partnerID=8YFLogxK
M3 - Article
VL - 47
SP - 93
EP - 95
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 1
ER -