Deehr M S, Dallal G E, Smith K T, Taulbee J D, Dawson-Hughes B
Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111.
Am J Clin Nutr. 1990 Jan;51(1):95-9. doi: 10.1093/ajcn/51.1.95.
We measured the effect of calcium from food and supplement sources on whole-body retention of 59Fe in 19 normal postmenopausal women. Each woman received a placebo and 500 mg calcium from a mixed calcium citrate-malate salt (CCM), from orange juice plus CCM, and from milk after a test breakfast meal to which 59Fe had been added. The test meal contained 238 mg calcium. Whole-body countings of 59Fe were performed before and 30 min and 2 wk after each test meal. Retention of 59Fe was 8.3 +/- 1.1% (means +/- SEM) with placebo, 3.4 +/- 0.78% with milk, 6.0 +/- 0.97% with CCM, and 7.4 +/- 1.7% with CCM plus orange juice. When compared with placebo, milk and CCM significantly lowered iron retention (p less than 0.05) whereas CCM plus orange juice did not. The reduction with milk was greater than that with CCM (p less than 0.05) or CCM plus orange juice (p less than 0.05). The differences in the effects of these calcium sources on 59Fe retention may result from their varied contents of citric and ascorbic acids, known enhancers of iron absorption.
我们测定了食物和补充剂来源的钙对19名正常绝经后女性全身59Fe潴留的影响。每位女性在添加了59Fe的测试早餐后，分别接受了安慰剂以及来自柠檬酸苹果酸混合钙盐（CCM）、橙汁加CCM和牛奶的500毫克钙。测试餐含有238毫克钙。在每次测试餐后0分钟、30分钟和2周时进行全身59Fe计数。安慰剂组59Fe的潴留率为8.3±1.1%（均值±标准误），牛奶组为3.4±0.78%，CCM组为6.0±0.97%，CCM加橙汁组为7.4±1.7%。与安慰剂相比，牛奶和CCM显著降低了铁潴留（p<0.05），而CCM加橙汁则没有。牛奶导致的降低幅度大于CCM（p<0.05）或CCM加橙汁（p<0.05）。这些钙源对59Fe潴留影响的差异可能源于它们不同的柠檬酸和抗坏血酸含量，已知这些是铁吸收的增强剂。
