Controversy over dietary sources of calcium

• Autorzy: Cichosz G. , Aljewicz M. , Bielecka M. , Mozolewski W.

Warianty tytułu

PL

Kontrowersje wokół źródeł wapnia w diecie

• Języki publikacji: EN

Abstrakty

EN

This study addresses recent controversies regarding calcium, in view of the dietary intake and sources of protein (animal, vegetable). The results of a meta-analysis, which suggested that milk increases the risk of prostate cancer in men and atherosclerosis in elderly women, were discussed and compared with other research findings. It was demonstrated that prostate cancer is caused by long-term deficiency of vitamin D3 and vitamin K2. The bioavailability of calcium appears to be more important than its dietary intake. Various dietary sources of calcium and the health benefits of a balanced diet that adequately meets daily calcium needs were also described.It was found that plant foods are not good sources of calcium because they contain compounds that limit calcium absorption. Dairy products, in particular full-fat ripened cheese, are the best sources of calcium due to their high calcium content and the presence of vitamins D3and K2

PL

Praca dotyczy kontrowersji wokół wapnia w kontekście ilości białka w diecie oraz źródła jego pochodzenia (zwierzęce, roślinne). Odniesiono się do wyników metaanalizy, w której wykaza-no, że mleko zwiększa ryzyko raka prostaty u mężczyzn oraz miażdżycy u starszych kobiet. Ko-rzystając z licznej przedmiotowej literatury wykazano, że rzeczywistą przyczyną raka prostaty są długotrwałe niedobory witaminy D3 oraz K2. Wynika z tego, że bardziej istotna jest biodostępność wapnia niż jego ilość w diecie. Opisano spektrum prozdrowotnych właściwości diety pokry-wającej zapotrzebowanie na wapń. Scharakteryzowano ponadto różne źródła wapnia w diecie człowieka. Wykazano, że produkty roślinne nie są najlepszym źródłem wapnia z powodu różnych skład-ników ograniczających jego biodostępność. Najlepszym źródłem wapnia, ze względu na jego wyso-ką zawartość oraz obecność witaminy D3 i K2, są pełnotłuste produkty mleczarskie, zwłaszcza sery dojrzewające

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2018
• Tom: 33
• Numer: 2
• Opis fizyczny: p.247-265,ref.

Twórcy

autor

Cichosz G.

• Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, Poland

autor

Aljewicz M.

• Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Bielecka M.

• Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Mozolewski W.

• Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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