Summary
This review by Mangano and colleagues, published in the open-access journal Nutrients in 2014, synthesises evidence on how calcium bioavailability varies depending on the food matrix in which it is consumed. The paper likely addresses the relative merits of dairy versus non-dairy calcium sources, considering physiological, dietary, and food composition factors that govern absorption. It contributes to understanding how dietary calcium recommendations should account for source-specific differences in bioavailability rather than total intake alone.
UK applicability
Whilst not UK-specific, the findings are broadly applicable to UK public health nutrition guidance, particularly in the context of growing consumer interest in plant-based diets and the need to ensure adequate calcium intake from non-dairy sources within the UK population.
Key measures
Calcium bioavailability (fractional absorption, %); calcium content by food matrix (mg/serving); inhibitory and enhancing factors (e.g. oxalate, phytate, vitamin D)
Outcomes reported
The study examined and compared the bioavailability of calcium across a range of food matrices, likely including dairy, plant-based, and fortified sources, assessing factors that enhance or inhibit calcium absorption in humans.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.