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Food Sources, Supplements, and Bioavailability

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Calcium in Human Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Early humans are thought to have consumed a diet rich in calcium from a wide range of plant sources (1). With cultivation of plants, a few staple cereal crops became the major source of energy for modern man. Botanically speaking, cereal grains are the fruit of the plant, which is the part of the plant that accumulates the least amount of calcium. Since the agricultural revolution, the main food source of calcium in the diet of most populations is dairy products. Calcium adequacy in the diet became directly related to dairy consumption. In the last few years, an enormous increase in diversity of food sources of calcium has become available in North America through extensive fortification. Now, calcium requirements can be met through consumption of dairy products (primarily milk); through fortified foods; or through supplements.

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Author information

Authors and Affiliations

  1. Department of Foods and Nutrition, Purdue University, West Lafayette, IN

    Connie M. Weaver PhD

  2. Creighton University, Omaha, NE

    Robert P. Heaney MD (John A. Creighton University Professor)

Authors
  1. Connie M. Weaver PhD
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  2. Robert P. Heaney MD
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Editor information

Editors and Affiliations

  1. Department of Foods and Nutrition, Purdue University, West Lafayette, IN

    Connie M. Weaver PhD

  2. Creighton University, Omaha, NE

    Robert P. Heaney MD (John A. Creighton University Professor) (John A. Creighton University Professor)

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© 2006 Humana Press Inc., Totowa, NJ

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Weaver, C.M., Heaney, R.P. (2006). Food Sources, Supplements, and Bioavailability. In: Weaver, C.M., Heaney, R.P. (eds) Calcium in Human Health. Nutrition and Health. Humana Press. https://doi.org/10.1007/978-1-59259-961-5_9

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