Calcium fortification systems differ in bioavailability

Robert P. Heaney, Karen Rafferty, M. Susan Dowell, June Bierman

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

The objective of this study was to compare the bioavailability of calcium from two fortification systems used in orange juice. The design was randomized crossover, within-subject. The subjects were 25 healthy premenopausal women in an academic health sciences center. Two commercially marketed calcium-fortified orange juices, ingested in an amount providing 500 mg calcium, were taken at breakfast after an overnight fast. The two fortification systems tested were calcium citrate malate and a combination of tricalcium phosphate and calcium lactate (tricalcium phosphate/calcium lactate). The main outcome measure was the area under the curve (AUC) for the increase in serum calcium from 0 to 9 hours after ingesting the test calcium source. Statistical analyses performed were repeated measures analysis of variance, testing source, and sequence. AUC 9 was 48% greater for calcium citrate malate than for tricalcium phosphate/calcium lactate (P9 values (mean±standard error of the mean) was 148±9.0 mg and 100±8.9 mg for calcium citrate malate and tricalcium phosphate/calcium lactate, respectively. The results indicate that equivalent calcium contents on a nutritional label do not guarantee equivalent nutritional value. Nutritionists and dietetics professionals should encourage manufacturers of fortified products to provide information on bioavailability.

Original languageEnglish
Pages (from-to)807-809
Number of pages3
JournalJournal of the American Dietetic Association
Volume105
Issue number5
DOIs
StatePublished - May 2005

Fingerprint

Biological Availability
bioavailability
Calcium
calcium
tricalcium phosphate
Area Under Curve
lactates
malates
Dietetics
Breakfast
Nutritionists
Nutritive Value
citrates
orange juice
Analysis of Variance
Outcome Assessment (Health Care)
calcium lactate
Health
Serum
breakfast

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine(all)

Cite this

Calcium fortification systems differ in bioavailability. / Heaney, Robert P.; Rafferty, Karen; Dowell, M. Susan; Bierman, June.

In: Journal of the American Dietetic Association, Vol. 105, No. 5, 05.2005, p. 807-809.

Research output: Contribution to journalArticle

Heaney, Robert P. ; Rafferty, Karen ; Dowell, M. Susan ; Bierman, June. / Calcium fortification systems differ in bioavailability. In: Journal of the American Dietetic Association. 2005 ; Vol. 105, No. 5. pp. 807-809.
@article{cac8d090aafc4a9fbe7e6c397154f1e2,
title = "Calcium fortification systems differ in bioavailability",
abstract = "The objective of this study was to compare the bioavailability of calcium from two fortification systems used in orange juice. The design was randomized crossover, within-subject. The subjects were 25 healthy premenopausal women in an academic health sciences center. Two commercially marketed calcium-fortified orange juices, ingested in an amount providing 500 mg calcium, were taken at breakfast after an overnight fast. The two fortification systems tested were calcium citrate malate and a combination of tricalcium phosphate and calcium lactate (tricalcium phosphate/calcium lactate). The main outcome measure was the area under the curve (AUC) for the increase in serum calcium from 0 to 9 hours after ingesting the test calcium source. Statistical analyses performed were repeated measures analysis of variance, testing source, and sequence. AUC 9 was 48{\%} greater for calcium citrate malate than for tricalcium phosphate/calcium lactate (P9 values (mean±standard error of the mean) was 148±9.0 mg and 100±8.9 mg for calcium citrate malate and tricalcium phosphate/calcium lactate, respectively. The results indicate that equivalent calcium contents on a nutritional label do not guarantee equivalent nutritional value. Nutritionists and dietetics professionals should encourage manufacturers of fortified products to provide information on bioavailability.",
author = "Heaney, {Robert P.} and Karen Rafferty and Dowell, {M. Susan} and June Bierman",
year = "2005",
month = "5",
doi = "10.1016/j.jada.2005.02.012",
language = "English",
volume = "105",
pages = "807--809",
journal = "Journal of the Academy of Nutrition and Dietetics",
issn = "2212-2672",
publisher = "Elsevier USA",
number = "5",

}

TY - JOUR

T1 - Calcium fortification systems differ in bioavailability

AU - Heaney, Robert P.

AU - Rafferty, Karen

AU - Dowell, M. Susan

AU - Bierman, June

PY - 2005/5

Y1 - 2005/5

N2 - The objective of this study was to compare the bioavailability of calcium from two fortification systems used in orange juice. The design was randomized crossover, within-subject. The subjects were 25 healthy premenopausal women in an academic health sciences center. Two commercially marketed calcium-fortified orange juices, ingested in an amount providing 500 mg calcium, were taken at breakfast after an overnight fast. The two fortification systems tested were calcium citrate malate and a combination of tricalcium phosphate and calcium lactate (tricalcium phosphate/calcium lactate). The main outcome measure was the area under the curve (AUC) for the increase in serum calcium from 0 to 9 hours after ingesting the test calcium source. Statistical analyses performed were repeated measures analysis of variance, testing source, and sequence. AUC 9 was 48% greater for calcium citrate malate than for tricalcium phosphate/calcium lactate (P9 values (mean±standard error of the mean) was 148±9.0 mg and 100±8.9 mg for calcium citrate malate and tricalcium phosphate/calcium lactate, respectively. The results indicate that equivalent calcium contents on a nutritional label do not guarantee equivalent nutritional value. Nutritionists and dietetics professionals should encourage manufacturers of fortified products to provide information on bioavailability.

AB - The objective of this study was to compare the bioavailability of calcium from two fortification systems used in orange juice. The design was randomized crossover, within-subject. The subjects were 25 healthy premenopausal women in an academic health sciences center. Two commercially marketed calcium-fortified orange juices, ingested in an amount providing 500 mg calcium, were taken at breakfast after an overnight fast. The two fortification systems tested were calcium citrate malate and a combination of tricalcium phosphate and calcium lactate (tricalcium phosphate/calcium lactate). The main outcome measure was the area under the curve (AUC) for the increase in serum calcium from 0 to 9 hours after ingesting the test calcium source. Statistical analyses performed were repeated measures analysis of variance, testing source, and sequence. AUC 9 was 48% greater for calcium citrate malate than for tricalcium phosphate/calcium lactate (P9 values (mean±standard error of the mean) was 148±9.0 mg and 100±8.9 mg for calcium citrate malate and tricalcium phosphate/calcium lactate, respectively. The results indicate that equivalent calcium contents on a nutritional label do not guarantee equivalent nutritional value. Nutritionists and dietetics professionals should encourage manufacturers of fortified products to provide information on bioavailability.

UR - http://www.scopus.com/inward/record.url?scp=19944421737&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=19944421737&partnerID=8YFLogxK

U2 - 10.1016/j.jada.2005.02.012

DO - 10.1016/j.jada.2005.02.012

M3 - Article

C2 - 15883561

AN - SCOPUS:19944421737

VL - 105

SP - 807

EP - 809

JO - Journal of the Academy of Nutrition and Dietetics

JF - Journal of the Academy of Nutrition and Dietetics

SN - 2212-2672

IS - 5

ER -