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J Nutr Educ Behav. 2011 Mar-Apr;43(2):96-102. doi: 10.1016/j.jneb.2010.02.016.

The selection and prevalence of natural and fortified calcium food sources in the diets of adolescent girls.

Author information

  • 1Osteoporosis Research Center, Creighton University, Omaha, NE 68131, USA. karenrafferty@creighton.edu

Abstract

OBJECTIVE:

To assess the impact of calcium-fortified food and dairy food on selected nutrient intakes in the diets of adolescent girls.

DESIGN:

Randomized controlled trial, secondary analysis.

SETTING AND PARTICIPANTS:

Adolescent girls (n = 149) from a midwestern metropolitan area participated in randomized controlled trials of bone physiology from 1997 to 2008.

INTERVENTION:

Subjects randomly assigned to a high-calcium (HC) diet supplying 1,500 mg calcium/d, or their usual diet (UC).

MAIN OUTCOME MEASURES:

Dietary intake was assessed from 3-day food records and calcium intakes categorized by food source. Food group composites, representing calcium-fortified and dairy food categories, were examined for their relative nutrient contributions. Student t tests were used to evaluate differences in selected nutrient intakes between the 2 study groups.

RESULTS:

Dairy food contributed 68% of the total mean 1,494 mg calcium/d in the HC group, and calcium-fortified food contributed 304 mg calcium. In the UC group, dairy food contributed 69% of the total mean 765 mg calcium/d and calcium-fortified food contributed 50 mg calcium. Nutrient profiles of the dairy composites differed significantly from the calcium-fortified composites (P < .05).

CONCLUSIONS AND IMPLICATIONS:

Dairy food was the primary source of calcium selected by these adolescent girls; calcium-fortified food augmented calcium intakes.

Copyright © 2011 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.

PMID:
21392712
[PubMed - indexed for MEDLINE]
PMCID:
PMC3056143
Free PMC Article

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