Summary
This narrative review by Connie Weaver, published in Nutrition Reviews (2013), synthesises evidence on the factors governing calcium bioavailability and intestinal absorption from various dietary sources. It likely addresses differences between dairy and non-dairy calcium sources, the role of vitamin D, phytates, and oxalates as modulators of absorption, and implications for dietary recommendations. The paper is a key reference in nutritional science for understanding how food composition and physiological context affect net calcium utilisation.
UK applicability
The findings are broadly applicable to UK dietary guidance and public health practice, informing recommendations around calcium intake from both dairy and plant-based sources, which is particularly relevant given increasing interest in plant-based diets within the UK population.
Key measures
Fractional calcium absorption (%); calcium bioavailability across food sources; dietary inhibitors and enhancers of calcium absorption
Outcomes reported
The review examines factors influencing calcium absorption efficiency from dietary sources, including food matrix effects, inhibitors, and enhancers of bioavailability. It likely reports fractional calcium absorption rates across different food sources and physiological conditions.
Topic tags
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