Rafferty K, Walters G, Heaney R P
Creighton Univ., Osteoporosis Research Center, 601 N. 30th St., Suite 4820, Omaha, NE 68131, USA.
J Food Sci. 2007 Nov;72(9):R152-8. doi: 10.1111/j.1750-3841.2007.00521.x.
Despite more than 20 y of awareness of the importance of calcium to health, U.S. calcium intakes remain suboptimal. Fortification of foods with shortfall nutrients is probably the optimal strategy for dealing with widespread nutrient deficiencies, as it has the best chance of reaching the population segments most at risk, as contrasted with attempts at changing individuals' food choices or relying on voluntary supplement taking. Given the wide array of potential calcium fortificants and fortification levels, there is not much to guide manufacturers interested in improving the nutritional value of their products. In this review, we assemble the calcium salts/complexes that have been used or proposed for use as fortificants and describe certain of their measured characteristics that relate to incorporation into foods, particularly what is known of their absorbability. The calcium salts most commonly used as supplements or fortificants exhibit similar absorbability when tested in pure chemical form. Choice of salt will depend mainly upon cost, compatability with the manufacturing process, and consumer acceptability. However, interaction with food, tablet, or beverage matrices can degrade intrinsic absorbability substantially. As a consequence, each product must be explicitly tested to establish the degree to which its calcium is available to consumers.
尽管人们认识到钙对健康的重要性已有20多年，但美国的钙摄入量仍未达到最佳水平。用缺乏的营养素强化食品可能是应对广泛存在的营养素缺乏问题的最佳策略，因为与试图改变个人食物选择或依赖自愿服用补充剂相比，它最有可能惠及风险最高的人群。鉴于潜在的钙强化剂种类繁多且强化水平各异，对于有兴趣提高其产品营养价值的制造商而言，可供参考的指导不多。在本综述中，我们汇总了已被使用或提议用作强化剂的钙盐/钙络合物，并描述了它们与食品添加相关的某些测量特性，特别是其已知的吸收性。当以纯化学形式进行测试时，最常用于补充剂或强化剂的钙盐表现出相似的吸收性。盐的选择将主要取决于成本、与制造工艺的兼容性以及消费者的接受度。然而，与食物、片剂或饮料基质的相互作用会大幅降低其内在吸收性。因此，每种产品都必须进行明确测试，以确定其钙对消费者的可利用程度。
