Dairy Processor News

Study shows calcium restricts fat absorption

In a recent study published in the leading journal, Obesity Reviews, Dr. Robin Christensen and colleagues compare the effect of calcium from dietary supplements or dairy products on the amount of faecal fat excreted in a meta-analysis of all previously published trials. Results revealed that, the more calcium included in the diet, the less fat will be absorbed.
 
Many observational studies have found that dietary calcium intake is inversely related to body weight and body fat mass. It has been suggested that one possible physiological mechanism behind this is that dietary calcium increases faecal fat excretion. To examine the effect of calcium from dietary supplements or dairy products on quantitative faecal fat excretion, the authors performed a systematic review with meta-analysis. They included randomized, controlled trials administering extra calcium (supplements or dairy) in healthy subjects, where faecal fat excretion was measured. Thirteen research papers were found to be eligible for inclusion in the analysis.
 
As a consequence of the rigorous statistical analyses, it is now evident that dietary calcium does impair the absorption of dietary fat and increase faecal fat excretion. The authors found a large inconsistency in the results of trials using calcium supplements, whereas the trials that gave extra calcium in the form of dairy products consistently found an increase in fat excretion. The authors estimate that an increase in daily dairy intake of 1,200 mg. can be expected to result in a 5.2 g. per day increase in faecal fat excretion, or about 45 kcal. per day or 2 kg. body weight over a year.

However, though the effect was statistically highly significant, its importance for daily energy balance and body-weight regulation may be minor. Christensen and colleagues conclude that “dietary calcium has the potential to increase faecal fat excretion to an extent that could be relevant for prevention of weight (re-)gain. Long-term studies are required to establish its quantitative contribution to weight control over time.”
 
The project was initiated by the Danish obesity specialist Professor Arne Astrup, and was funded by unrestricted grants from the Oak Foundation and the Global Dairy Platform LLC, Chicago, USA.
 


Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

df feb cover

2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

Table Of Contents Subscribe

MILK TIME POLL

What’s your favorite time of day to drink milk/flavored milk?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.