Abstract
This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.
Highlights
Calcium Absorption from FoodThe human body requires many nutrients for health and development
We review calcium absorption from a food matrix perspective, focusing on interactions of calcium with other components in the food matrix and how these are affected in the gastrointestinal tract
This yielded a selection of 60 food items, of which 21 fell in the category of dairy products and 18 in the category of vegetables, together spanning almost two thirds of the group
Summary
Calcium Absorption from FoodThe human body requires many nutrients for health and development. The World Health Organization (WHO) suggests a recommended daily intake (RDI) of 1000 mg calcium per day for young adults and 1300 mg/d for men over 65 years, for postmenopausal women and for children aged 9 to 18 years [1]. Such an intake, is not met in all parts of the world. In Europe and North America, the daily calcium intake is relatively high, with Greece, the Netherlands and Denmark in first, second and third positions, respectively (1039, 1033 and 1011 mg/day), while China and India (rural and urban areas) represent the territories characterized by the lowest calcium intake (369, 269 and 308 mg/day), far below the aforementioned RDI’s suggested by WHO
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