Abstract
BackgroundCalcium (Ca) - fortified foods are likely to play an important role in helping the consumer achieve an adequate Ca intake, especially for persons with a low intake of dairy products. Fish bones have a high Ca content, and huge quantities of this raw material are available as a by-product from the fish industry. Previously, emphasis has been on producing high quality products from fish by-products by use of bacterial proteases. However, documentation of the nutritional value of the enzymatically rinsed Ca-rich bone fraction remains unexplored. The objective of the present study was to assess the bioavailability of calcium in bones of Atlantic salmon (oily fish) and Atlantic cod (lean fish) in a double-blinded randomised crossover design.MethodsCa absorption was measured in 10 healthy young men using 47Ca whole body counting after ingestion of a test meal extrinsically labelled with the 47Ca isotope. The three test meals contained 800 mg of Ca from three different calcium sources: cod bones, salmon bones and control (CaCO3).ResultsMean Ca absorption (± SEE) from the three different Ca sources were 21.9 ± 1.7%, 22.5 ± 1.7% and 27.4 ± 1.8% for cod bones, salmon bones, and control (CaCO3), respectively.ConclusionWe conclude that bones from Atlantic salmon and Atlantic cod are suitable as natural Ca sources in e.g. functional foods or as supplements.
Highlights
Calcium (Ca) - fortified foods are likely to play an important role in helping the consumer achieve an adequate Ca intake, especially for persons with a low intake of dairy products
Most of the byproducts are used as low quality raw materials for feed production, and about 180,000 tons are dumped into the sea [3]
The three test meals were tested according to a doubleblinded randomised crossover design, where the subjects were randomly assigned to the sequence of the test meals and there was a wash out period of 7 weeks between the three test meals (Figure 1)
Summary
Calcium (Ca) - fortified foods are likely to play an important role in helping the consumer achieve an adequate Ca intake, especially for persons with a low intake of dairy products. Fish bones have a high Ca content, and huge quantities of this raw material are available as a by-product from the fish industry. Emphasis has been on producing high quality products from fish by-products by use of bacterial proteases. Emphasis has been put in producing high quality nutritional products from fish by-products by use of enzymes [1,2]. The bone fraction, which comprises approximately 10-15% of the total body weight of fish (skin not included) is still regarded as waste. Most of the byproducts are used as low quality raw materials for feed production, and about 180,000 tons are dumped into the sea [3]. Fish bone has a high calcium (Ca) content, and Ca and phosphorus (P) comprise about 2% Scientific documentation of content and use of various components from marine by-products for human consumption is warranted.
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