CALCIUM ABSORBABILITY FROM SPINACH
CALCIUM ABSORBABILITY FROM SPINACH
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DOI：
10.1093/ajcn/47.4.707
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发表时间：
1988-04-01
影响因子：
7.1
通讯作者：
RECKER, RR
中科院分区：
文献类型：
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作者：
HEANEY, RP;WEAVER, CM;RECKER, RR
采用随机交叉试验设计，比较了13名健康成人对菠菜中钙的吸收率和牛奶中钙的吸收率。吸收采用标准的双同位素方法，即用不同的钙示踪剂标记试验食物和可混溶的钙池。对我们测试的菠菜中的钙和草酸的测量显示，草酸的化学计量超标非常轻微；因此，很可能所有的菠菜钙都被有效地结合在一起。牛奶的平均吸收率为27.6%，菠菜的平均吸收率为5.1%，受试者对牛奶和菠菜的钙平均吸收率相差22.5+-。9.5%(P<；0.0001)。这些结果最终证明，菠菜钙比牛奶钙更不容易获得。
The absorbability of calcium from spinach was compared with the absorbability of Ca from milk in 13 healthy adults in a randomized cross-over design in which the test meal of either milk or spinach had 200 mg of Ca labeled with 45Ca. Absorption was measured by the standard double-isotope method in which both the test food and the miscible Ca pool are labeled with different Ca tracers. Measurement of both Ca and oxalate in our test spinach revealed a very slight stoichiometric excess of oxalate; hence it is likely that all of the spinach Ca was effectively bound. Absorption was higher from milk in every case, with the mean absorption from milk averaging 27.6% and from spinach, 5.1%, the mean within-subject difference between Ca absorption from milk and from spinach was 22.5 .+-. 9.5% (P < 0.0001). These results conclusively establish that spinach Ca is much less readily available than milk Ca.