Calcium absorption from three salts and CaSO4-fortified bread in premenopausal women

Berdine R. Martin, Connie M. Weaver, Robert P. Heaney, Patricia T. Packard, David L. Smith

Research output: Contribution to journalArticle

32 Scopus citations

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 languageEnglish (US)
Pages (from-to)3874-3876
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number13
DOIs
StatePublished - Jun 19 2002

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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    Martin, B. R., Weaver, C. M., Heaney, R. P., Packard, P. T., & Smith, D. L. (2002). Calcium absorption from three salts and CaSO4-fortified bread in premenopausal women. Journal of Agricultural and Food Chemistry, 50(13), 3874-3876. https://doi.org/10.1021/jf020065g