Rosen H N, Salemme H, Zeind A J, Moses A C, Shapiro A, Greenspan S L
Charles A. Dana Research Institute, Boston, Massachusetts.
Calcif Tissue Int. 1994 Jun;54(6):486-8. doi: 10.1007/BF00334329.
Because low dietary calcium intake may accelerate bone loss, patients often are advised to increase their dietary intake of calcium. However, some patients may be unable to tolerate good calcium sources such as dairy products. We postulated that the calcium content of soups and stews could be increased by prolonged cooking with a beef bone. Three experiments were done to prove this theory: (1) a bone soup made with a beef bone and distilled water, cooked for 24 hours; (2) a bone-vegetable soup cooked the same way; and (3) a vegetable soup made the same way but without the bone. It was concluded that prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH.
由于膳食钙摄入量低可能会加速骨质流失，因此通常建议患者增加膳食钙摄入量。然而，一些患者可能无法耐受优质钙源，如乳制品。我们推测，用牛骨长时间炖煮可以增加汤和炖菜中的钙含量。为此进行了三项实验来证明这一理论：（1）用牛骨和蒸馏水制成的骨汤，煮24小时；（2）以同样方式煮制的骨菜汤；（3）以同样方式制作但不含牛骨的蔬菜汤。得出的结论是，在酸性而非中性pH值下煮制时，牛骨在汤中长时间炖煮会增加汤中的钙含量。
