Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk

van der Hee, Regine M, Miret, Silvia, Slettenaar, Marieke, Duchateau, Guus S M J E, Rietveld, Anton G, Wilkinson, Joy E, Quail, Patricia J, Berry, Mark J, Dainty, Jack R, Teucher, Birgit and Fairweather-Tait, Susan J (2009) Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk. Journal of the American Dietetic Association, 109 (5). pp. 830-835. ISSN 0002-8223

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Abstract

Objective: Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Subjects/setting: Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Statistical analysis: Effects on calcium absorption were evaluated by analysis of variance. Results: Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%±8%, 28%±5%, and 31%±9%, respectively, and did not differ significantly (P=0.159). Conclusions: Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

Item Type: Article
Faculty \ School:
Faculty of Medicine and Health Sciences > Norwich Medical School
Faculty of Science > School of Biological Sciences
Related URLs:
Depositing User: EPrints Services
Date Deposited: 25 Nov 2010 11:13
Last Modified: 04 Oct 2020 23:34
URI: https://ueaeprints.uea.ac.uk/id/eprint/15112
DOI: 10.1016/j.jada.2009.02.017

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