Journal of Nutrition OpenSOurce Diets- www.ResearchDiets.com

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
 QUICK SEARCH:   [advanced]


     


Journal of Nutrition Vol. 48 No. 4 December 1952, pp. 443-452
Copyright © 1952 by American Society for Nutrition
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Patton, M. B.
Right arrow Articles by Sutton, T. S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Patton, M. B.
Right arrow Articles by Sutton, T. S.

The Utilization of Calcium from Lactate, Gluconate, Sulfate and Carbonate Salts by Young College Women1,2,

One Figure

Mary Brown Patton and T. S. Sutton

Departments of Home Economics and Animal Science, The Ohio Agricultural Experiment Station, Wooster

A study was made of the utilization of calcium by 9 college women from 4 salts (gluconate, lactate, carbonate, and sulfate) given in amounts equivalent to 400 mg of calcium daily. The basal diet contained an average of 347 mg of calcium daily and calculation of other nutrients showed that the diet was adequate.

Statistical analysis of the balance data was made by the method of least squares. No significant differences in the utilization of calcium from these salts were found, the calcium from the less soluble salts being utilized as well as that from the more soluble ones.

The order in which the salts were taken was shown to be a significant factor in the utilization. In the majority of the cases, the salt taken first was utilized to the largest percentage regardless of which salt it was.

The average percentage utilization from all salts for all subjects was approximately 18%, a value within the range of those reported in the literature for utilization of calcium from food sources.

Young women having normal basal metabolic rates showed somewhat greater percentage utilization of calcium from salts than those whose rate was below the predicted normal.

The serum-calcium levels were normal, 9 to 11 mg per 100 ml, during the 8 weeks of the study and were practically the same for the periods when the 4 salts supplemented the basal diet.


1 This paper is condensed from the dissertation submitted by Mary Brown Patton in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Foods and Nutrition in the Graduate School of The Ohio State University.

2 Journal Article 35–52, Ohio Agricultural Experiment Station.

Manuscript received 17 July 1952.





Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]