Van Dokkum W, De La Guéronnière V, Schaafsma G, Bouley C, Luten J, Latgé C
TNO Nutrition and Food Research Institute, AJ Zeist, The Netherlands.
Br J Nutr. 1996 Jun;75(6):893-903. doi: 10.1079/bjn19960195.
True fractional Ca absorption from six foods was measured in twelve normal healthy women, aged 20-29 years. The tested foods were commercially available fresh cheese, fresh cheese prepared by new technology and rich in Ca, similar cheese with added Fe, enteral food, mineral water alone and combined with a spaghetti meal. The aim of the study was to investigate: (1) Ca absorption from a new Ca-rich fresh cheese and to compare it with that from the traditional commercial type of fresh cheese; (2) the effect of Fe enrichment of the new cheese on Ca absorption; (3) Ca absorption from the mineral water and the enteral product and to compare it with that from the dairy products; (4) the effect of a meal combined with the mineral water on Ca absorption. All test foods were consumed by all subjects according to a design with two Latin squares. Each treatment of 2 d was followed by a wash-out period of 2 weeks. Ca absorption was measured using a double stable-isotope (44Ca and 48Ca) extrinsic labelling technique. Mean fractional Ca absorption from the new fresh cheese was not significantly different from that from the traditional type (37.7 (SD 10.2)% v. 42.2 (SD 11.6)%). The addition of Fe to the new cheese did not significantly influence Ca absorption. Ca-absorption values from the mineral water (37.0 (SD 9.8)%) and from the enteral product (42.6 (SD 11.4)%) were not significantly different from those from the dairy products (37.7-42.2%, SD 10.2-11.6%). The co-ingestion of a spaghetti meal with the mineral water significantly enhanced Ca absorption from 37 (SD 9.8)% to 46.1 (SD 11.7)%. It is concluded that a new process leading to a fresh cheese with a higher Ca concentration does not alter Ca bioavailability compared with the standard technology and for a constant Ca supply. Thus this new fresh cheese would probably provide more Ca than the standard one. The fractional Ca-absorption values for mineral water and the enteral product indicate that these products can make an interesting contribution to Ca supply for populations with a low Ca intake and patients with specific diseases respectively.
在12名年龄在20至29岁之间的正常健康女性中，测量了六种食物的真分数钙吸收率。受试食物包括市售新鲜奶酪、采用新技术制备的富含钙的新鲜奶酪、添加了铁的类似奶酪、肠内营养食品、单纯的矿泉水以及与意大利面餐搭配的矿泉水。该研究的目的是调查：（1）新型富含钙的新鲜奶酪的钙吸收率，并将其与传统市售类型的新鲜奶酪进行比较；（2）新型奶酪中铁强化对钙吸收的影响；（3）矿泉水和肠内营养产品的钙吸收率，并将其与乳制品的钙吸收率进行比较；（4）与矿泉水搭配的餐食对钙吸收的影响。所有受试食物均由所有受试者按照两个拉丁方设计食用。每次为期2天的治疗后，有2周的洗脱期。采用双稳定同位素（44Ca和48Ca）外源性标记技术测量钙吸收率。新型新鲜奶酪的平均分数钙吸收率与传统类型的奶酪相比无显著差异（37.7（标准差10.2）%对42.2（标准差11.6）%）。向新型奶酪中添加铁对钙吸收没有显著影响。矿泉水（37.0（标准差9.8）%）和肠内营养产品（42.6（标准差11.4）%）的钙吸收值与乳制品（37.7 - 42.2%，标准差10.2 - 11.6%）的钙吸收值无显著差异。与矿泉水一起食用意大利面餐可使钙吸收率从37（标准差9.8）%显著提高至46.1（标准差11.7）%。结论是，与标准技术相比，一种能生产出钙浓度更高的新鲜奶酪的新工艺在恒定钙供应情况下不会改变钙的生物利用度。因此，这种新型新鲜奶酪可能比标准奶酪提供更多的钙。矿泉水和肠内营养产品的分数钙吸收值表明，这些产品分别可以为钙摄入量低的人群和患有特定疾病的患者的钙供应做出有益贡献。
