Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages.pdf.pdf

Food and Nutrition Sciences, 2010, 1, 53-58doi:.12009 Published Online October 2010 (rnal/fns) Copyright ? 2010 53Bioavailability 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: ******@- Received July 13th, 2010; revised August 26th, 2010; accepted October 9th, 2010. ABSTRACT Background: When usual calcium consumption patterns were analysed most people in the . and Europe consume less than the mended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the mon supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. anic 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 anic cal-cium salts, calcium lactate citrate and calcium lactate malate, parison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over paring single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 μg vit