Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages
Gaby Kressel
.
DOI: 10.4236/fns.2010.12009   PDF    HTML     17,557 Downloads   41,448 Views   Citations

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 calcium 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 during the intervals 0-3, 3-6, 9-15 and 15-24 h and excretion of calcium, sodium and creatinine was examined. Results: The tested new salts were easily water soluble, significantly better than calcium gluconate. Calcium carbonate is almost insoluble. The bioavailability of the four different calcium salts was found to be almost identical. The maximum total serum calcium increased by 7.6 % two hours after ingestion calcium lactate citrate, by 7.4 % after calcium lactate malate, by 5.5 % after calcium carbonate, and by 5.8 % after calcium gluconate. Intact parathyroid hormone concentration showed the expected depression for calcium lactate citrate, calcium lactate malate and calcium carbonate, whereas the serum level was significantly higher after ingestion of calcium gluconate. Conclusion: Given an almost equivalent bioavailability of the four tested calcium salts, we conclude that the new salts calcium lactate citrate and calcium lactate malate are well suited for fortification of beverages and thus to increase the average daily calcium intake.

Share and Cite:

G. Kressel, "Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages," Food and Nutrition Sciences, Vol. 1 No. 2, 2010, pp. 53-58. doi: 10.4236/fns.2010.12009.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] R. L. Bailey, K. W. Dodd, J. A. Goldman, J. J. Gahche, J. T. Dwyer, A. J. Moshfegh, C. T. Sempos and M. F. Picciano, “Estimation of Total Usual Calcium and Vitamin D Intakes in the United States,” Journal of Nutrition, Vol. 140, No. 4, 2010, pp. 817-822.
[2] FaNBIoM, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, “Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride,” 1997.
[3] J. Y. Reginster, D. Denis, V. Bartsch, R. Deroisy, B. Zegels and P. Franchimont, “Acute Biochemical Variations Induced by Four Different Calcium Salts in Healthy Male Volunteers,” Osteoporosis International, Vol. 3, No. 5, 1993, pp. 271-275.
[4] National Academy of Science, http://www.iom.edu/ Object.File/Master/54/391/Summary Listing.pdf, 2009.
[5] S. Meacham, D. Grayscott, J. J. Chen and C. Bergman, “Review of the Dietary Reference Intake for Calcium: Where do we Go from Here?” Critical Reviews in Food Science and Nutrition, Vol. 48, No. 5, 2008, pp. 378- 384.
[6] Max Rubner-Institut, http://www.bmelv.de/cln_045/ nn_1196770/SharedDocs/downloads/03-Ernaehrung/ NVS2/NVS__ErgebnisberichtTeil2,templateId=raw, property=publicationFile.pdf/NVS_Ergebnisbericht Teil2.pdf, 2008.
[7] J. Ma, R. A. Johns and R. S. Stafford, “Americans are not Meeting Current Calcium Recommendations,” American Journal of Clinical Nutrition, Vol. 85, No. 5, 2007, pp. 1361-1366.
[8] K. Rafferty, G. Walters, and R. P. Heaney, “Calcium Fortificants: Overview and Strategies for Improving Calcium Nutriture of the U.S. Population,” Journal of Food Science, Vol. 72, No. 9, 2007, pp. R152-R158.
[9] B. R. Martin, C. M. Weaver, R. P. Heaney, P. T. Packard and D. L. Smith, “Calcium Absorption from Three Salts and CaSO(4)-Fortified Bread in Premenopausal Women,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 13, 2002, pp. 3874-3876.
[10] H. J. Heller, A. Stewart, S. Haynes and C. Y. Pak, “Pharmacokinetics of Calcium Absorption from Two Commercial Calcium Supplements,” Journal of Clinical Pharmacology, Vol. 39, No. 11, 1999, pp. 1151- 1154.
[11] D. A. Straub, “Calcium Supplementation in Clinical Practice: A Review of Forms, Doses, and Indications,” Nutrition in Clinical Practice, Vol. 22, No. 3, 2007, pp. 286-296.
[12] M. S. Sheikh, C. A. Santa Ana, M. J. Nicar, L. R. Schiller, and J. S. Fordtran, “Gastrointestinal Absorption of Calcium from Milk and Calcium Salts,” The New England Journal of Medicine, Vol. 317, No. 9, 1987, pp. 532-536.
[13] M. G. Nowak, B. Szulc-Musiol and F. Ryszka, "Pharmacokinetics of Calcium from Calcium Supplements in Healthy Volunteers,” Pakistan Journal of Pharmaceutical Science, Vol. 21, No. 4, 2008, pp. 109-112.
[14] R. P. Heaney, “Calcium Supplements: Practical Considerations,” Osteoporosis International, Vol. 1, No. 2, 1991, pp. 65-71.
[15] L. Gueguen and A. Pointillart, “The Bioavailability of Dietary Calcium,” Journal of the American College of Nutrition, Vol. 19, No. (Suppl. 2), 2000, pp. S119- S136.
[16] J. J. Jacono and J. M. Robertson, “The Effects of Estrogen, Progesterone, and Ionized Calcium on Seizures during the Menstrual Cycle of Epileptic Women,” Epilepsia, Vol. 28, No. 5, 1987, pp. 571-577.
[17] R. M. Pitkin, W. A. Reynolds, G. A. Williams, and G. K. Hargis, “Calcium-Regulating Hormones during the Menstrual Cycle,” Journal of Clinical .Endocrinology and Metabolism, Vol. 47, No. 3, 1978, pp. 626-632.
[18] R. P. Heaney, “Bone Health,” American .Journal of Clinical Nutrition, Vol. 85, No. 1, 2007, pp. S300- S303.
[19] R. P. Heaney, C. M. Weaver and M. L. Fitzsimmons, “Influence of Calcium Load on Absorption Fraction,” Journal of Bone and Mineral Research, Vol. 5, No. 11, 1990, pp. 1135-1138.
[20] B. Dawson-Hughes, D. T. Stern, C. C. Shipp and H. M. Rasmussen, “Effect of Lowering Dietary Calcium Intake on Fractional Whole Body Calcium Retention,” Journal of Clinical .Endocrinology and Metabolism, Vol. 67, No. 1, 1988, pp. 62-68.
[21] L. K. Massey and S. J. Whiting, “Dietary Salt, Urinary Calcium, and Kidney Stone Risk,” Nutrition Reviews, Vol. 53, No. 5, 1995, pp. 131-139.
[22] R. P. Heaney, R. R. Recker and C. M. Weaver, “Absorbability of Calcium Sources: The Limited Role of Solubility,” Calcified Tissue International, Vol. 46, No. 5, 1990, pp. 300-304.
[23] P. Sipponen and M. Harkonen, “Hypochlorhydric Stomach: A Risk Condition for Calcium Malabsorption and Osteoporosis?” Scandinavian .Journal of Gastroenterology, Vol. 45, No. 2, 2010, pp. 133-138.
[24] R. F. Shangraw, “Factors to Consider in the Selection of a Calcium Supplement,” Public Health Reports, Vol. Vol. 104, No. Suppl., 1989, pp. 46-50.
[25] R. R. Recker, “Calcium Absorption and Achlorhydria,” The New England Journal of .Medicine, Vol. 313, No. 2, 1985, pp. 70-73.
[26] M. B. Andon, M. Peacock, R. L. Kanerva and J. A. de Castro, “Calcium Absorption from Apple and Orange Juice Fortified with Calcium Citrate Malate (CCM),” Journal of the American College of Nutrition, Vol. 15, No. 3, 1996, pp. 313-316

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.