File:Averages (%) of foods containing appropriate calcium levels (to achieve adequate calcium intake) in food groups.pdf

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English: Averages (%) of foods containing appropriate calcium levels (to achieve adequate calcium intake) based on the proposed method in food groups. All high-calcium (excellent source of calcium) and calcium source (good source of calcium) foods, excluding high-calcium and calcium source baby foods, are based on the reference energy intake of 2000 kcal for adults and children aged 4 years and older. High-calcium and calcium source baby foods are based on the reference energy intake of 1000 kcal for children 1 through 3 years of age.

About 96.5% of foods contained calcium. On the basis of the proposed method, the average (%) of foods containing appropriate calcium levels in food groups was 11.38%, of which 8.39% was the average of calcium source (good source of calcium) foods, and 2.99% was the average of high-calcium (excellent source of calcium) foods. Animal products, excluding dairy products and bone-containing foods, had almost no foods containing appropriate calcium levels. Plant products, excluding calcium-fortified foods and dairy-containing foods, had few foods containing appropriate calcium levels. In addition, some foods containing appropriate calcium levels in plant products contain oxalic acid (oxalate) or phytic acid (phytate), which decreases calcium absorption. Major foods containing appropriate calcium levels were allocated to dairy products, dairy-containing foods (except dairy products), and calcium-fortified foods.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl; Zand, Eskandar. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Analytical Methods 2022;15:16-25. https://doi.org/10.1007/s12161-021-02084-3.
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