Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages英文文献资料.docVIP

Food and Nutrition Sciences, 2010, 1, 53-58 53 doi:10.4236/fns.2010.12009 Published Online October 2010 (http://www.SciRP.org/journal/fns) Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages Gaby Kressel*, Maike Wolters, Andreas Hahn Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany. Email: kressel@nutrition.uni-hannover.de Received July 13 , 2010; revised August 26 , 2010; accepted October 9 , 2010. th th th ABSTRACT Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the most common supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. New organic calcium salts have a better solubility but less is known about their bioavailability. In the present study, we assessed the solubility and bioavailability of the new organic cal- cium salts, calcium lactate citrate and calcium lactate malate, in comparison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over study comparing single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 μg vitamin D3 daily two weeks prior to the start of the study and during the whole study period. Subjects: 20 healthy young men, Methods: Blood samples were drawn immediately before and 2, 4, 6, 8, 12 and 24 h after ingestion of the calcium preparation. Concentration of total calcium and intact parathyroid hormone were measured in the serum. Urine was collected at baseline and