Calcium metabolism in postmenopausal osteoporotic women is determined by dietary calcium and coffee intake
Article Abstract:
Studies were made on the effects of dietary calcium and coffee in the overall calcium balance of 85 postmenopausal osteoporotic women aged 48 to 77. The women had diets with varying amounts of calcium and coffee for seven days. Records show that 34.5 millimoles of dietary calcium daily suffices to keep up the calcium balance. More than 1,000 milliliters of coffee daily lowers calcium absorption, inducing a daily calcium loss of 1.6 millimoles. Dietary phosphate raises absorption in amounts less than 38 millimoles, otherwise it lowers absorption. However, phosphate has a minimal effect on calcium balance.
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1992
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Dietary calcium content, calcium balance and mode of uptake in a subterranean mammal, the Damara mole-rat
Article Abstract:
Calcium (Ca) absorption and balance in Cryptomys damarensis (Damara mole-rat) were investigated by keeping captive animals on diets containing various amounts of Ca. Examination of the mode of Ca uptake showed that the underground Damara mole-rat absorbs Ca passively regardless of dietary Ca concentrations. Although there was no tight regulation on serum Ca concentrations, test animals fed with Ca-rich diets were not hypercalcemic indicating that Cryptomys has a highly efficient mineral absorption and retention strategy. This helps the animal survive the arid ecotope it inhabits.
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1992
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Assessing the potential dietary impact of replacing dietary fat with other macronutrients
Article Abstract:
The potential benefits of moderate substitution of fat-containing foods with fat-free products were calculated from historical data on food and nutrient uptake. The potential impact of fat-free products on micronutrient concentrations in fat-containing and fat-free products were comparable. However, the bioavailability of fat-soluble vitamins may be compromised if a substantial portion of the diet is replaced with fat-free foods. Careful evaluation of fat-free products and diet surveys are needed to fully assess the impact of fat-free foods on health and nutrition.
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1992
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