Food Sources, Supplements, and Bioavailability View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2006-01-01

AUTHORS

Connie M. Weaver , Robert P. Heaney

ABSTRACT

Early humans are thought to have consumed a diet rich in calcium from a wide range of plant sources (1). With cultivation of plants, a few staple cereal crops became the major source of energy for modern man. Botanically speaking, cereal grains are the fruit of the plant, which is the part of the plant that accumulates the least amount of calcium. Since the agricultural revolution, the main food source of calcium in the diet of most populations is dairy products. Calcium adequacy in the diet became directly related to dairy consumption. In the last few years, an enormous increase in diversity of food sources of calcium has become available in North America through extensive fortification. Now, calcium requirements can be met through consumption of dairy products (primarily milk); through fortified foods; or through supplements. More... »

PAGES

129-142

Book

TITLE

Calcium in Human Health

ISBN

978-1-58829-452-4
978-1-59259-961-5

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-59259-961-5_9

DOI

http://dx.doi.org/10.1007/978-1-59259-961-5_9

DIMENSIONS

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