This project will develop and apply the first-of-its-kind calcium bioavailability algorithm to assess how effectively national food supplies meet population calcium needs. Using country-level food balance sheets, including domestic production, imports, and exports, the analysis estimates calcium bioavailability based on the total calcium content of foods as well as key dietary inhibitors such as oxalates and phytates. By translating food supply data into meaningful measures of nutrient availability, this work will provide a clearer picture of which countries are adequately positioned to meet their population’s calcium requirements through the foods available to them
Phase 1:
Peer-Reviewed Scientific Article: An Algorithm to Assess Calcium Bioavailability from Foods
Journal Information: The Journal of Nutrition, Volume 154, Issue 3, 2024, Pages 921-927
Abstract: The recommended calcium intakes to meet calcium requirements at various ages are based on average population absorption values. Absorption is altered by physiology, the calcium load, and type of food. The calcium intake necessary, therefore, to meet requirements depends upon diet composition, through bioavailability. The objectives of this study was to improve predictions of calcium bioavailability on the basis of the food matrix.
DOI: https://doi.org/10.1016/j.tjnut.2023.12.005
Phase 2:
In Phase 2, the project conducted a research study applying the newly developed calcium bioavailability algorithm to Food and Agriculture Organization (FAO) food balance sheets. This study translated country-level food supply data into estimates of calcium bioavailability based on the foods available within each national food system. The analysis incorporated total calcium content alongside key dietary inhibitors, such as oxalates and phytates, to more accurately reflect the fraction of calcium that is absorbable. By applying the algorithm across countries, this work has generated insights into how national food supplies support, or limit, population-level calcium availability.
Working Group:
- Connie Weaver, PhD – Distinguished Professor of Research, San Diego State University, USA
- Emily Reyes, MS - Nutrient Institute, USA
- Shavawn Forrester, PhD - Nutrient Institute, USA
- Tasija Karosas, MS, MPH - The International Life Sciences Institute, USA
Deliverable: Peer-reviewed paper (currently under review)