Calcium in Dairy Products

✍ Scribed by Tunick, Michael H.

• Book ID: 123426107
• Publisher: American Dairy Science Association
• Year: 1987
• Tongue: English
• Weight: 892 KB
• Volume: 70
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(87)80305-3

✦ Synopsis

Increasing attention has been given to the nutritional role of calcium because many Americans do not consume their Recommended Dietary Allowance of this nutrient and because calcium deficiency may lead to the development of osteoporosis or other disorders. Calcium is absorbed in the intestines with the aid of a vitamin D metabolite and is used in the body for many essential functions. There are several ways to obtain calcium in the diet, but the best sources are milk and other dairy products because of their low cost and high bioavailability of this mineral. Some manufacturers have responded to the concern over lack of calcium in the diet by increasing its levels in milk. The amount of calcium in cheese and yogurt also can be elevated.