Ca2+ nutrition around the world Flashcards
where is most calcium stored in body?
in bones + teeth as calcium hydroxyapatite
what nutrients are involved in making bones strong?
calcium, vit D, vit K. some say minimize animal protein bc it leaches Ca2+ from the bones to neutralize it’s acidity.
source of vit d?
diet, supplements, sunshine.
–> without, causes rickets + poorly mineralized bones.
vit k = source? helpful for what in bone?
brocolli, brussel sprouts, romain lettuce. important for bone integrity.
what’s a non-food factor important in healthy bones?
weight-bearing exercise
what is RDA?
recommended dietary allowance.
- average daily dietary intake level ,sufficient to meet nutrient requirement of nearly all healthy individuals in life-stage + gender group.
RDAs = Calcium in Canada
Canada: 1000 mg - 4-8yoa. 1300mg 9-18 yoa, 1000 mg 19-50 yoa.
do canadian adult males meet dail requirement? canadian adult females?
males yes @ 1100 mg/day. females no ! 867mg/day
India RDA for calcium
600mg - 1-9yoa. 800 mg 10-17yoa. 600mg adults
Japan RDA for calcium
- mean intake?
- deficient? bone density loss?
650mg F 15-29 yoa. 800mg M 15-29 yoa
- mean intake: 550mg/day.
unlikely that deficient bc high vit d = eat green leafy veg, lots of sun + lots of fish. makes up for it. As well, phystoestrogens found in soy beans. protective in similar way as estrogen.
health canada food recommendations for calcium
- > servings?
- > why alternatives recommended?
milk (alternatives + products), fish with soft bones that are eaten, dark green veg (high vit K + calcium. oxalates in veg bind to calcium = lower bioavail. but still some Ca2+.
- > servings = adults 2-3; youth 3-4.
- > alternatives for vegan, lactose intolerant + milk allergies
India food recommendation for Ca
milk, milk curd, nuts, millet, sesame seed + green leafy veg.
– mostly hindu in india => “pure” to drink cow’s milk. poor dont drink much tho bc expensive
Japanese food recommendation for Ca
milk, green/yellow veg, beans, small fish
calcium content depends on ?
species/breed.
cow vs milk will change [ca].
method of production, how foods are cooked, variations btw recipes of brands
cow vs water buffalo milk
both ruminants. cow = large quantities of milk; fat content similar to human milk.
water buffalo - major in india. fat content higher than human milk.
goat + sheep vs cow milk
– allergy?
g+s = less lactose.
sheep = 2x fat content of cow’s milk.
–> allergy to cow milk may also be allergic to goat and sheep
camel, yak - where consumed?
camel - middle east.
yak - himalayas + tibet
Reindeer + horse - where consumed?
R = nomads of Scandinavia. high fat content - energetically dense
H=mongolia, kasakhstan, kyrgyzstan. sometimes fermented to alcohol
calcium , lactose, vit D in 1 serving of milk? lactase non-persistent eat?
300mg ca; 12 g lactose; 100 IU vit D. lactase non-persist should be ok with one glass of milk.
lactose in icecream? yogurt? cottage chz? swiss chz?
IC =12 g; Y = 5 g; Cchz = 2-3 g; schz = 1g
calcium from milk and dairy - how?
mostly bc dairy products added to a lot of foods. pizza, lasagna, dairy desserts.
are dairy fats good for you? - longitudinal study of fatty acids assoc w dairy consumption
+/-
- 22year. no assoc w coronary heart disease, stroke + dairy fatty acids.
+: longitudinal study. biomarker in blood reduc reporting eror
-: specific food eaten may have effect on health. salt in chz maybe related? also no control group of ppl who had 0 dairy in diet
are dairy fats good for you? 3 cohorts in US. longitudinal
replace 5% of energy from dairy fat with polyunsaturated fatty acids = lower risk of cardiovascular disease.
environmental impacts on dairy consumption?
there are some. methane from cows.
non-dairy sources of calcium
brocolli, almonds, flax, kale, sesame seeds
calcium in soy?
300mg per 1 cup. = fortified like milk
calcium in tofu?
234mg/150 g of tofu.
precipitate (calcium sulphate) to coagulate tofu protein.
canada: non-dairy calcium foods.
dark-green leafy veg. calcium coagulated tofu, fish w soft edible bones, sea veg (ie kelp) seeds + nuts
canada: non-dairy “milk”
soy, almonds, cashew, coconut, hemp, oat etc.
added Ca2+ and Vit D.
only soy in Canada food guide
asia: non-dairy Ca2+ source
whole, small fish. seaweed, tofu.
mexico + central america: non-dairy ca2+ source
corn boiled/soaked in lime-water solution. then ground into masa = tortilla dough
europe: non-dairy ca2+ source
mineral water.
25% of ca2+ intake.
insect nutritional values
crickets, grasshopper, ant, worm pupa, beef, fish
insect < meat in protein.
> in fat, calcium and iron
function of vitD in body?
required for Ca2+ absorption in gut.
vitD deficiency?
rickets, osteomalacia, tooth enamel defects.
suspected effect: asthma, autoimmune (arthritis, MS), diabetes + cancer
maternal vitD + fetal development
developing fetus needs 25(oh)d (prehormone) for skeletal development, tooth enamel formation
what is 25(oh)d?
calcifediol - prehormone of active VitD. hydroxylated vitD3.
what is rickets?
poorly mineralized bone
-leading to fractures + deformity. predominantly due to vit D deficiency
what is enamel hypoplasia?
1-ary teeth growth? permanent tooth growth?
teeth not developed properly if low VitD, Ca2+. enamel = hard but thin + deficient.
primary teeth begin to develop btw 6-8 weeks
permanent teeth in 20th week
RDA for vit D - types of VitD?
1 ug = 40 IU.
1-70 yoa = 600Iu (15ug)
>71yoa = 800 IU (20 ug)
RDA based on minimal exposure to ensure adequate levels reached
D2 = ergocalciferol; D3 = cholecalciferol. RDA includes both.
Health Canada - supplements. who?
breastfed infants. (400IU/10ug)
older than 50YOA (400IU/10ug)
at-risk: high pigment, low sun exposure.
Canadian Cancer society - vit D recommendation
bc northern latitude, consider 1000IU/day.
canada food guide to get enough VitD
2 cups milk per day.
>50yoa = supplement 10ug/400IU
dietary sources of vit D- vary how/why?
animal feed, supplementation, sunlight, seasons impact vit D content in milk, dairy, meat, fish + eggs
dietary sources of vit D
D3 (cholecalciferol) - fatty fish, egg yolk, organ meat, red meat
fortified sources of vit D
cow’s milk + margarine = mandatory in CA
cheese, yogurt, alternate milks, juices - permitted to be fortified.
soy MUST have ca2+ and vitD comparable to cow milk.
serving size + vitD of fortified milk, soy bev, margarine
milk: 1 cup = 100IU
soy: 1 cup = 100IU
margarine: 2 tsp =50IU
vit D intake in CA
milk = 49% of vitD intake. meat 2nd place.
mushroom + vit D
- type of vit?
source of ergosterol = vitD1. inactive.
precursor to vitD2 (ergocalciferol).
like in humans, UV radiation allow synthesis of vitD2 from vitd1. expose mushroom to UV to increase VitD intake
vitd2 not fully active tho
asia - shiitake mushroom
dried, preserved. sun-drying enhances umami. transforms D1 -> D2
groups at risk for vitD deficiency
darker skin, northern aboriginal - darker skin, longer winter.
light skin who avoid sun, religious dress, refugee from middle east, breastfed infant, elderly.
rickets - nutrition transition effect on aboriginal
92/104 cases were FN, inuit, middle eastern. intermediate/dark skin.
hhuman skin colour& vitD
scale?
varies - dominant pigment = melanin. responds to solar radiation to protect skin. -> vitD3 synthesized when skin exposed to UVB. darker skin = less vitD made Fitzpatrick. class I (very light) - VI(v dark)
vitD natural selection hypothesis
northern latitudes = genetic selection for lighter skin = UV rays efficiently produce vitD from sun.
equatorial = darker skin to protect fro cancer
why do inuit poplns haave darker skin?
- descendants of asian poplns. not enough time for natural selection to change skin colour. lots of vitD in fatty marine mammals. no vitD synthesized by skin bc of this.
vitD supplements for?
ppale and very dark skinned.
pale = not enough time in sun before burn.
dark= not enough uvb penetration into skin to produce vitD
