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Consumption of Calcium in the U.S.: Food Sources and Intake Levels¹

TAS, The Flour Mill, Washington, DC 20007

Calcium intake is one of a number of factors that affect peak bone mass. Low bone mass is related to increased incidence of osteoporotic fractures. Data from the USDA 1987–88 Nationwide Food Consumption Survey were used to determine populations most at risk of less than optimal calcium intake and food sources of calcium intake. Mean per capita daily consumption of calcium for the total U.S. population was 737 mg and varied by region of the country, household income, ethnic group, sex, and age. For most groups of females, intake was substantially less than the RDA. About 50% of total dietary calcium was supplied by milk and milk products. Milk and cheese used as ingredients in meat, grain, and vegetable mixtures contributed another 20% of dietary calcium. The remaining 30% of calcium was provided by grains and grain products, meat, poultry, fish, vegetables, fruits, eggs, legumes, nuts, and seeds.

KEY WORDS: • calcium intake • food consumption • osteoporosis • dietary intake • bone mass

¹ Presented as part of the symposium "Required Versus Optimal Intakes: A Look at Calcium" given at the Experimental Biology '93 meeting, New Orleans, LA, March 28–April 1, 1993. This symposium was sponsored by the American Institute of Nutrition and was supported by grants from the National Dairy Council and Land O'Lakes, Inc. Guest editor for this symposium was G. D. Miller, National Dairy Council, Rosemont, IL.

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