In vivo and in vitro digestibility of the calcium contained in foods of animal and plant origin

摘要: The aim of this study was to assess Ca digestibility using in vitro and vivo methodology (rats). tested foods were: cheese (Grana Padano; Emmentaler), soybean-based products (tofu; burger; milk; yogurt), legumes (peas; beans). found be high Emmentaler (84.3%), Grana Padano (83.6%) tofu (80.3%), with significantly lower values for soya burgers (64.1%) milk (60.6%). lowest were detected peas (49.6%) beans (31.4%). Poor correlation between data. current RDAs have been established on the basis 30% digestibility, a value which reduces risk calcium deficiency but underestimates contribution dairy products. adoption specific, instead general, each food might improve accuracy dietary formulations. This will require considerable efforts develop simple reliable methods foods.