van der Hee Regine M, Miret Silvia, Slettenaar Marieke, Duchateau Guus S M J E, Rietveld Anton G, Wilkinson Joy E, Quail Patricia J, Berry Mark J, Dainty Jack R, Teucher Birgit, Fairweather-Tait Susan J
Unilever Food and Health Research Institute, PO Box 114, 3130 AC Vlaardingen, The Netherlands.
J Am Diet Assoc. 2009 May;109(5):830-5. doi: 10.1016/j.jada.2009.02.017.
Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk.
SUBJECTS/SETTING: Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique.
Effects on calcium absorption were evaluated by analysis of variance.
Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159).
Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.
通过适当的饮食和生活方式在成年早期实现最佳骨量，从而预防骨质疏松症和晚年骨折风险。钙和维生素D对构建强健骨骼至关重要，但许多人群的钙摄入量未达到膳食参考值。此外，饮食模式的变化使这一问题更加严重，从而凸显了富含钙的食品的重要作用。我们设计了一种强化钙的冰淇淋配方，其脂肪含量低于普通冰淇淋，可为额外的膳食钙提供有益来源。在年轻人中测定了两种不同冰淇淋配方的钙吸收率，并与牛奶进行了比较。
受试者/研究环境：从荷兰普通人群中招募了16名健康志愿者（25至45岁），参与一项随机、参照对照、双盲交叉研究，在三个不同场合，他们在清淡的标准早餐时食用两种测试产品和牛奶：一份用乳矿物质强化、黄油脂肪含量低（3%）的标准份冰淇淋（60克），一份用乳矿物质强化、椰子油含量为典型水平（9%）的冰淇淋（60克），以及低脂牛奶（乳脂肪含量1.7%）（200毫升）。采用双标记稳定同位素技术测量钙吸收率。
通过方差分析评估对钙吸收的影响。
3%黄油脂肪冰淇淋、9%椰子油冰淇淋和牛奶的钙分数吸收率分别为26%±8%、28%±5%和31%±9%，差异无统计学意义（P = 0.159）。
结果表明，本研究中使用的两种强化钙冰淇淋配方中的钙生物利用度与牛奶一样高，表明冰淇淋可能是一种良好的钙递送载体。
