TY - JOUR
T1 - Bioavailability of Calcium from Tofu, Tortillas, Nonfat Dry Milk and Mozzarella Cheese in Rats
T2 - Effect of Supplemental Ascorbic Acid
AU - PONEROS, A. G.
AU - ERDMAN, J. W.
PY - 1988/1
Y1 - 1988/1
N2 - Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p < 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.
AB - Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p < 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.
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U2 - 10.1111/j.1365-2621.1988.tb10210.x
DO - 10.1111/j.1365-2621.1988.tb10210.x
M3 - Article
AN - SCOPUS:84987301324
SN - 0022-1147
VL - 53
SP - 208
EP - 210
JO - Journal of food science
JF - Journal of food science
IS - 1
ER -