Enrichment of calcium in vegetable milks

Enrichment of calcium in vegetable milks

The availability of the origin of vegetable milk has been growing in the market. The demand arises from the need that many consumers have to replace cow's milk, due to diagnoses or dietary restrictions, such as lactose intolerance, wheat protein allergy or simply by adopting eating styles such as vegetarianism or veganism, which partially exclude or completely sources of animal origin.

These milks are extracts obtained from some vegetable source, remaining with a similar and creamy texture, to be used in the same way as the animal version: in recipes, drinks such as coffee, desserts, fruit shakes, sauces, cakes, cookies, or even puree. They can be produced from almonds, coconut, sesame, rice, oats, cashew nuts, Brazil nuts, soybeans, macadamias, and millet, among many other options.

However, not all alternatives have the same calcium concentration when compared to cow's milk, with especially low values being noted in the popular soy and coconut options

Nutritional composition

Source: UNIVERSIDADE ESTADUAL DE CAMPINAS. Brazilian food composition table-TACO. 2011.

For those who need to replace cow's milk and its derivatives, when choosing the vegetable version it is important to pay attention to the nutritional composition not only of calcium, but of macronutrients such as carbohydrates, fats and proteins.

Almond, coconut, chestnut and sesame milks tend to be richer in fats and have less carbohydrates, unlike oat and rice milks for example, which are mainly made up of carbohydrates.

Most are also deficient in protein, compared to cow's milk.

Therefore, for those seeking this change, it is necessary to rebalance the food sources of these nutrients, so that there is no deficiency. It is worth considering an appointment with a nutritionist.

About calcium fortification

For adults, the daily calcium recommendation is 800mg to 1000mg depending on age and sex, according to the Dietary Reference Intakes. Emphasizing that one of the main reasons to seek an efficient intake of the mineral, is to prevent symptoms resulting from its deficiency, such as osteoporosis.

The nutrient can be ingested through other forms, such as dark green leaves. However, the preferred source of the nutrient by the population is still milk, thus emphasizing the importance of fortifying vegetable versions.

In Brazil we find versions of calcium from a mineral source for this fortification. Two of them are quite common: calcium carbonate salts (with approximately 69.7% bioavailability), and tricalcium phosphate (38% less bioavailability). Both have similar or better forms of absorption compared to milk, which has a bioavailability of 32.1%.

Another alternative would be the use of calcium of plant origin from the Lithothamnion seaweed, which has a relatively greater absorptive capacity of 86.70%.

Is the use of mineral calcium the best alternative?

Some studies have already shown that the use of calcium carbonate as a form of supplementation, can increase the excretion of the nutrient itself by the body, also decreasing the concentrations of parathyroid hormone (PTH), which at low levels can further influence calcium withdrawal of the bones.

Both carbonate and tricalcium phosphate have already been studied and associated with decreased calcium absorption in the body, in cases of regular consumption. This would affect the balance between calcium / phosphorus and calcium / magnesium, impairing bone health. This condition could be more aggravated, if associated with low concentrations of vitamin D.

These results generate a question about the real advantage of using sources of calcium of mineral origin.

Dilution capacity and presentation

In addition, the effectiveness of solubility has been questioned. Many enriched milk options have been evaluated in practice, and it is observed that most calcium particles do not dilute properly and are deposited at the bottom of the packages, forcing consumers to take measures for better homogenization, such as shaking the product before ingesting.

It is already proven that some of these mineral salts, such as calcium carbonate, have little dilution capacity. Still, studies address that, despite different levels of solubility, the options end up becoming similar in absorption.

Thus, it is worth considering the use of a vegetable and organic option, to fortify the milk of vegetable origin, such as Lithothamnion.

Lithothamnion seaweed

Seaweed, in addition to calcium, brings 70 more important nutrients to the body.

This enrichment alternative has been widely used by European countries, is easy to digest, free of toxins, and provides enriched products that match the amounts of calcium in cow's milk, with a highly absorbable capacity.

On average, 100ml of vegetable milks fortified with Lithothamnion are able to supply 120mg of calcium of plant origin.

Use in various sectors

Considered as a macroalgae, it is an enrichment option already widely used for feeding and improving the digestive capacity of animals and for soil correction in the agribusiness.

In the cosmetic industry, it represents an excellent stabilizer.

For human consumption, it represents a good supplementation strategy, not just calcium, but magnesium, phosphorus, iron, manganese and potassium, in a balanced way.

In the French food industry, it has been used as a way of bread fortification for many years.

The market in Brazil offers a lot of space for new options. Rich alternatives like this are able to serve different audiences and growing sectors, such as organic and vegan..

References:

Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, VitaminsFood Composition Table (UNICAMP) and U.S. Department of Agriculture, Agricultural Research Service. 2001. USDA PEREIRA, Giselle AP et al. Dietary calcium: strategies to optimize consumption. Rev Bras Reumatol, v. 49, n. 2, p. 164-80, 2009. Guéguen L, Pointillart A. The Bioavailability of Dietary Calcium. J Am Coll Nutr 2000; 19 (2): 119S-36S. Weaver CM, Heaney RP: Food Sources, Supplements, and Bioavailability. In: Weaver CM, Heaney RP, editors. Calcium in Human Health, Totowa, Human Press Inc, 2006. p.129-42. Reis AMM, Campos LMM, Pianetti GA. Study of the availability of calcium carbonate tablets. Rev. Bras. Farm 2003; 84 (3): 75-79. Kenny AM, Prestwood KM, Biskup B, Robbins B, Zayas E, Kleppinger A, et al. Comparison of the effects of calcium loading with calcium citrate or calcium carbonate on bone turnover in postmenopausal women. Osteoporos Int 2004; 15 (4): 290-4. Heaney RP, Dowell MS, Barger-Lux MJ. Absorption of Calcium as the Carbonate and Citrate Salts, with Some Observations on Method. Osteoporosis Int 1999; 9: 19-23. CAMPINAS STATE UNIVERSITY. Brazilian food composition table-TACO. 2011. Heaney RP. Absorbability of calcium sources: the limited role of solubility. Calcif Tissue Int 1990; 46 (5): 300-4. ALEX, Bárbara Monique de Freitas Vasconcelos1 &; GON?ALVES, Augusto. Macroalgae and their uses - alternatives for Brazilian industries. CARLOS, A. C .; SAKOMURA, N. K .; PINHEIRO, S. R. F .; TOLEDANO, F. M. M .; GIACOMETTI, R .; JúNIOR, J. W. S. Use of algae Lithothamnium calcareum as alternative source of calcium in diets for broiler chickens. Ciênc. And Agrotec., Lavras, v. 35, n. 4, p.121-125, Aug. 2011.Check the amount of calcium that some options have:

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