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

doi:10.1021/jf020065g

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

Department of Medicine

Research output: Contribution to journal › Article

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 language	English (US)
Pages (from-to)	3874-3876
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	50
Issue number	13
DOIs	https://doi.org/10.1021/jf020065g
State	Published - Jun 19 2002

All Science Journal Classification (ASJC) codes

Chemistry(all)
Agricultural and Biological Sciences(all)

Access to Document

10.1021/jf020065g

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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

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title = "Calcium absorption from three salts and CaSO4-fortified bread in premenopausal women",

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.",

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AU - Smith, David L.

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AB - 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.

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