Abstract

This study was to compare the bioavailability of calcium from anchovy and tofu to those of calcium from calcium carbonate(CaCO3)as the control diet and non-fat dry milk(NFDM). Rats weighing 50-60g were placed on experimental diets and deionized water at free access for 4 weeks. Diets contained 0.2% calcium from calcium-carbonate, NFDM, anchovy, tofu or 0.5% calcium as obtained were as follows : 1) No significant differences in the apparent absorption of calcium(62.5%-71.0%) were observed in the rats fed four different calcium sources at the level of 0.2% while 0.5% calcium diet group apparently absorbed calcium less efficiently(52.2%). 2) Bone length of tibia and femur was not significantly different among the groups, though 0.5% calcium of control group showed slightly longer length. 3) Tibia fat-free dry weights of 0.2% calcium of NFDM and anchovy diet groups were not significantly different from that of 0.5% calcium of control group. For femurs NFDM, anchovy and tofu groups were similar in their fat-free dry weight to that of 0.5% calcium group. 4) For calcium contents tibia contents tibia from anchovy treated group showed higher value than calcium-carbonate and tofu groups and the value was not significantly different from that of 0.5% calcium group. In femur NFDM, tofu and calcium-carbonate groups were not significantly different in their calcium content but 0.5% calcium group had higher level of calcium than 0.2% calcium groups. 5) The normalized values(NV) show that there was no significant differences in NV among 0.2% CaCO3 anchovy and tofu groups, while NV of NFDM group was significantly lower than that of calcium-carbonate group. NV of 0.5% calcium group was a little more than 50% of those in 0.2% calcium groups. Though the values obtained for the calcium bioavailability were somewhat variable among experimental products, it was demonstrated that anchovy and tofu are as good as NFDM for the dietary calcium provider when calcium intake is at marginal level.

주제어

#bioavailability of Ca   #tofu   #anchovy   #bone growth  

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2. 1997. "A Study on the Bioavailability of Dietary Calcium Sources" 韓國營養學會誌 = The Korean journal of nutrition．, 30(5): 499~505  원문보기 상세보기
3. 2003. "A Study on the Calcium Bioavailability of Eggshell Powder in the Growing Rats" 韓國營養學會誌 = The Korean journal of nutrition．, 36(7): 684~690  원문보기 상세보기
4. 2004. "Effect of Bluefin Tuna Bone on Calcium Metabolism of the Rat" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 33(1): 101~106  원문보기 상세보기