Abstract
Two studies were conducted to measure calcium absorption from calcium sulfate fortified bread and three salts (calcium lactate, calcium carbonate, and calcium sulfate) in healthy premenopausal women using a crossover design. In study I, calcium fractional absorption levels from the three salts labeled with a stable isotope, 44Ca, were not significantly different (0.039-0.47) as determined by the fecal recovery method. In a second study, absorption of 45Ca from CaSO4-fortified labeled bread or labeled milk was measured in serum exactly 5 h postingestion. Fractional calcium absorption was slightly but significantly greater from fortified bread than from milk (mean within subject difference = 0.0675 ± 0.016). Calcium sulfate is a bioavailable fortificant for white bread that compares favorably with milk and two other salts.
Original language | English (US) |
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Pages (from-to) | 3874-3876 |
Number of pages | 3 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 50 |
Issue number | 13 |
DOIs | |
State | Published - Jun 19 2002 |
All Science Journal Classification (ASJC) codes
- Chemistry(all)
- Agricultural and Biological Sciences(all)