Calcium absorption from three salts and CaSO(4)-fortified bread in premenopausal women

J Agric Food Chem. 2002 Jun 19;50(13):3874-6. doi: 10.1021/jf020065g.


Two studies were conducted to measure calcium absorption from calcium sulfate fortified bread and three salts (calcium lactate, calcium carbonate, and calcium sulfate) in healthy premenopausal women using a crossover design. In study I, calcium fractional absorption levels from the three salts labeled with a stable isotope, 44Ca, were not significantly different (0.039-0.47) as determined by the fecal recovery method. In a second study, absorption of 45Ca from CaSO(4)-fortified labeled bread or labeled milk was measured in serum exactly 5 h postingestion. Fractional calcium absorption was slightly but significantly greater from fortified bread than from milk (mean within subject difference = 0.0675 +/- 0.016). Calcium sulfate is a bioavailable fortificant for white bread that compares favorably with milk and two other salts.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Adsorption
  • Adult
  • Biological Availability
  • Bread*
  • Calcium / administration & dosage*
  • Calcium / pharmacokinetics*
  • Calcium Carbonate / administration & dosage
  • Calcium Compounds / administration & dosage
  • Calcium Isotopes
  • Calcium Radioisotopes
  • Calcium Sulfate / administration & dosage*
  • Cross-Over Studies
  • Dietary Supplements
  • Female
  • Food, Fortified
  • Humans
  • Lactates / administration & dosage
  • Premenopause*


  • Calcium Compounds
  • Calcium Isotopes
  • Calcium Radioisotopes
  • Lactates
  • calcium lactate
  • Calcium Carbonate
  • Calcium
  • Calcium Sulfate