TY - JOUR
T1 - In vivo and in vitro digestibility of the calcium contained in foods of animal and plant origin
AU - Rossi, Filippo
AU - Magnano San Lio, Eugenia
AU - Bruschi, Sara
AU - Mulazzi, null
AU - Calabrese, Giorgio
AU - Piva, Gianfranco
PY - 2011
Y1 - 2011
N2 - The aim of this study was to assess Ca digestibility using in vitro and in vivo methodology (rats). The tested foods were: cheese (Grana Padano; Emmentaler), soybean-based products (tofu; burger; milk; yogurt), and legumes (peas; beans). Ca digestibility was found to be high in Emmentaler (84.3%), Grana Padano (83.6%) and tofu (80.3%), with significantly lower values for soya burgers (64.1%) and soya milk (60.6%). The lowest values were detected in peas (49.6%) and beans (31.4%). Poor correlation was found between in vivo and in vitro data. The current RDAs have been established on the basis of 30% Ca digestibility, a value which reduces the risk of calcium deficiency but underestimates the contribution of dairy products. The adoption of specific, instead of general, digestibility values for each food might improve the accuracy of dietary formulations. This will require considerable efforts to develop simple and reliable in vitro methods to assess foods.
AB - The aim of this study was to assess Ca digestibility using in vitro and in vivo methodology (rats). The tested foods were: cheese (Grana Padano; Emmentaler), soybean-based products (tofu; burger; milk; yogurt), and legumes (peas; beans). Ca digestibility was found to be high in Emmentaler (84.3%), Grana Padano (83.6%) and tofu (80.3%), with significantly lower values for soya burgers (64.1%) and soya milk (60.6%). The lowest values were detected in peas (49.6%) and beans (31.4%). Poor correlation was found between in vivo and in vitro data. The current RDAs have been established on the basis of 30% Ca digestibility, a value which reduces the risk of calcium deficiency but underestimates the contribution of dairy products. The adoption of specific, instead of general, digestibility values for each food might improve the accuracy of dietary formulations. This will require considerable efforts to develop simple and reliable in vitro methods to assess foods.
KW - CALCIUM
KW - DIGESTIBILITY
KW - CALCIUM
KW - DIGESTIBILITY
UR - https://publicatt.unicatt.it/handle/10807/42975
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=80055077560&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80055077560&origin=inward
U2 - 10.1007/s12349-010-0037-4
DO - 10.1007/s12349-010-0037-4
M3 - Article
SN - 1973-798X
VL - 4
SP - 105
EP - 110
JO - Mediterranean Journal of Nutrition and Metabolism
JF - Mediterranean Journal of Nutrition and Metabolism
IS - 2
ER -