CALCIUM-ABSORPTION FROM APPLE AND ORANGE JUICE FORTIFIED WITH CALCIUMCITRATE MALATE (CCM)

Objective: Determine calcium (Ca) absorption from Ca fortified orange and apple juice. Methods: Absorbability was assessed by measuring Ca-4 5 absorption in healthy women (mean age 57 years, n = 57/group) and wh ole body Ca-47 retention in adult female beagle dogs (n = 6/group) and young adult male rats (n = 6/group). Women received 6.24 mmol (250 mg ) Ca as calcium citrate malate fortified orange juice (CCM-OS) or appl e juice (CCM-AJ). Dogs received 3.12 mmol (125 mg) Ca as CCM-OJ or CCM -AJ. Rats were administered 0.15 mmol (6 mg) Ca as either milk, CCM-OJ , or CCM-AJ. Additional Ca-47 whole body retention experiments in rats measured the effects of differences in the carbohydrate and organic a cid contents of the juices on Ca absorption. Results: Mean +/- SEM per cent Ca fractional absorption was greater (p < 0.003) in women who con sumed CCM-AJ (42 +/- 2%) than those who consumed CCM-OJ (36 +/- 1%). C a retention in dogs was 15 +/- 1% for CCM-OJ and 29 +/- 2% for CCM-AJ (p < 0.001). Ca retention was significantly different (p < 0.05) in ra ts administered milk (42 +/- 2%), CCM-OJ (52 +/- 2%), or CCM-AJ (61 +/ - 2%). By manipulating the carbohydrate and organic acid concentration s of test solutions to mimic the composition of Ca fortified juices, w e found that the greater fructose and lower organic acid content of ap ple juice accounted for its greater Ca absorbability. Conclusions: CCM fortified versions of orange and apple juice have high Ca absorbabili ty and are potentially important vehicles for increasing dietary Ca in take. The greater Ca absorption from CCM-AJ compared with CCM-OJ is ac counted for by differences in the carbohydrate and organic acid conten t of the juices. These data suggest that by modifying common beverage ingredients, products with even greater Ca absorbability could be form ulated.