Calcium carbonate absorption by the body. Which calcium is best absorbed

Features of calcium absorption

It is not enough just to use calcium, the main thing is to absorb it! Calcium is a hard-to-digest substance. Calcium is found in foodstuffs mainly in the form of sparingly soluble salts (phosphates, carbonates, oxalates, etc.). For example, only 13.4% of the calcium found in carrots is absorbed by the body. You need to eat 700 g of carrots to get 1/4 of the daily calcium intake. Its digestibility largely depends on the accompanying substances in the composition of food.
The solubility of calcium salts increases in the acidic environment of the stomach, but the dissolved ions are to some extent rebound and precipitate in the jejunum and ileum, where the pH is closer to neutral. Did you know that a person at the age of 60 can only produce 25% of the amount of stomach acid that they produced at the age of 20? Therefore, the need for calcium only increases with age. In the gastrointestinal tract, food components (glucose, fatty acids, phosphorus and oxalates) bind to calcium, forming complexes. In general, absorption of calcium supplements (especially less soluble ones) is improved when taken with food. This may be because food stimulates gastric secretions and motility, and dietary sources of calcium become more particulate and soluble.
Dietary fiber reduces the absorption of calcium. Several constituents of dietary fiber bind calcium. Hemicellulose inhibits calcium absorption.
Phytic acid (a component of plants) binds calcium into an insoluble form. Phytic acid is especially rich in cereals - rye, wheat, oats, however, during the fermentation of the dough under the action of the phytase contained in yeast, phytic acid is split.
Dark green, leafy vegetables are often relatively high in calcium. But calcium absorption is often hindered by oxalic acid. Combining with oxalic acid, calcium gives water-insoluble compounds that are components of kidney stones. These are sorrel, rhubarb, spinach, beets. Foods low in oxalic acid (white cabbage, broccoli, turnips) are good sources of calcium. The absorption of calcium from cabbage is as high as from milk.
Insufficient amount of protein in the diet impairs the absorption of calcium. The stimulating effect of proteins is probably due to the fact that the amino acids released during their hydrolysis form well-soluble complexes with calcium. A diet rich in protein may induce calciuria. Calciuria causes a negative calcium balance, but it does not lead to a compensatory increase in the efficiency of calcium absorption in the intestine. The same person has large daily fluctuations in urinary calcium levels due to the calciuretic effect of foods. Digested carbohydrates and protein have a calciuretic effect that is linearly related to intake of these substances, but relatively independent of calcium intake. For every additional 50 g of dietary protein, 60 mg of calcium is lost in the urine. A high level of phosphorus in some proteins reduces, but does not eliminate, its calciuretic effect. The calciuretic effect of protein leads to a decrease in renal reabsorption of calcium, which is not compensated by an increase in its absorption in the intestine. Therefore, a protein-rich diet in adults results in a negative calcium balance.
Calcium is absorbed from the intestines in the form of complexes with fatty and bile acids. The optimal ratio is 10-15 mg of calcium per 1 g of fat. Calcium absorption is facilitated by a sufficient content of unsaturated fatty acids. Insufficient and excessive amounts of fats, especially those rich in saturated fatty acids (cooking fats, lamb, beef lard, etc.), impair calcium absorption. With insufficient intake of fat, too few calcium salts of fatty acids are formed, giving soluble complex compounds with bile acids. With excessively fatty foods, there are not enough bile acids to transfer all the calcium salts of fatty acids into a soluble state, and a significant part of Ca is excreted in the feces. The excretion of Ca also depends on the nature of the diet. A diet with a predominance of food products with an acid reaction of the environment (meat, cereals, bread) leads to the excretion of Ca in the urine. With the predominance of alkaline products (fruits, vegetables, dairy products) in the diet, Ca is excreted mainly with feces.
An important factor influencing Ca absorption is the amount of phosphorus and magnesium in the diet.
The most favorable ratio of calcium to magnesium in the diet is 2:1. Close to this ratio is found in the following products - sardines, Atlantic herring, eggplant, cucumbers, lettuce, garlic, beans, pears, apples, grapes, raspberries, porcini mushrooms. If there is little magnesium, the formation of stones, calcification of blood vessels, calcium is deposited in atherosclerotic plaques. Magnesium is essential for Ca absorption in the kidneys and urinary tract. Magnesium deficiency stimulates PTH, leading to increased bone resorption and increased renal Ca excretion. Magnesium competes with Ca for bile acids, so an excess of magnesium negatively affects Ca absorption. In addition, magnesium is part of the enzymes necessary for the metabolism in cartilage and bone tissue.
The best ratio of calcium to phosphorus in adults is 2:1.2-1.8. A ratio close to this is characteristic of cottage cheese, cucumbers, garlic, and grapes. If Ca is supplied more than phosphorus, then the bone tissue does not form normally, problems arise in the calcification of blood vessels, the formation of stones in the kidneys, gallbladder. And if, on the contrary, more than necessary phosphorus is supplied, Ca is washed out of the bones and its absorption decreases.
The absorption of calcium is also affected by potassium, the excess of which impairs its absorption, because. Potassium, like magnesium, competes with Ca for bile acids.
Difficult calcium absorption: chocolate, excessive consumption of sugar, excess coarse fiber foods. Tea is not compatible with any trace element.
Coca-Cola, Pepsi-Cola, Fanta and other similar drinks contain acid sodium phosphate (Ca antagonist, prevents it from being absorbed), their pH = 2.2-2.5, to neutralize them, the body uses Ca, which is washed out of bone tissue .
Caffeine also increases urinary calcium loss. Abuse of coffee and alcohol can be the causes of calcium deficiency, as part of it is excreted in the urine.
Lactose increases calcium absorption. Lactose, undergoing fermentation, maintains low pH values ​​in the intestine, which prevents the formation of insoluble phosphorus-calcium salts.
Along with vitamins A, C, D, E, K, the following elements can increase the level of calcium in the body: Fe, Mg, Mn, Cu, P, Si, as well as protein, gastric juice (HCl), pancreatic enzymes and Lactobacillus acidophilus .
Silicon cross-links bone tissue collagen. Zinc and chromium play an important role in the energy supply of bones, which is necessary for bone tissue growth. Boron affects the synthesis of estradiol, selenium with iodine - on the synthesis of thyroid hormones. Vitamin E affects the condition of membranes, including bone tissue.
A serious enemy of Ca and P is aluminum. Aluminum ions are able to replace Ca ions and thereby cause serious changes in Ca metabolism. A person gets too much of this metal by using aluminum cookware, drinking juice from aluminum-coated bags or canned beer.
In the diet of a modern person, there is a significant deficiency of calcium, especially for urban residents, in the diet which is dominated by refined foods, semi-finished products, etc. suffice it to say that the main source of calcium - dairy products - get on the table of a city dweller significantly depleted in calcium: 1 liter of fresh natural milk (from a cow) contains 1400 ml of calcium, and pasteurized, and even more so, sterilized, from which cottage cheese is made at dairies and cheese, only 140 mg. The modern city dweller receives, in a good case, only a third of the daily requirement of calcium.
It is recommended to take any Ca products at night, due to the circadian rhythm of bone resorption. Resorption is suppressed only by the evening intake of Ca, while the morning intake does not give a significant effect.
Many people, especially the elderly, eat cottage cheese, cheese for breakfast, believing that this is the best way to enrich their body with Ca and P. Resorption of Ca and P by bone tissue is carried out in the evening and at night. So, if you ate fish or cheese for breakfast, then you should not count on their beneficial effects. Ca and P either do not get into the blood from the intestines at all, or, due to their lack of demand, the bone tissue will settle in the kidneys in the form of oxalate stones. The point is also that in the morning corticosteroid hormones are produced and delivered to the blood, which block the absorption of Ca and P from the intestines into the blood. Therefore, products containing Ca and P are best taken in 2/2 days, for dinner.
It must be remembered that calcium is lost during heat treatment (for example, when cooking vegetables - 25%). Losses will be negligible if the water in which the vegetables were boiled is used (for example, broth or gravy).
The lower the fat content of dairy products, the higher the Ca content.

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