Calcium fortification of breakfast cereal enhances calcium absorption in children without affecting iron absorption

Objectives: Provision of calcium-fortified foods may represent an important component of improving the calcium intake of children. We sought to determ ine whether the addition of calcium to cereal would have a net positive eff ect on calcium absorption without decreasing iron absorption. Methods: Twenty-seven children, 6 to 9 years of age, were provided two serv ings per day (30 g of cereal per serving) of either a low (39 mg/serving) o r fortified (156 mg/serving) calcium-containing cereal product for 14 days. Calcium absorption was measured by using stable isotopes added to milk (ex trinsically labeled) and to the calcium-fortified cereal (intrinsically lab eled). Results: Fractional calcium absorption from the fortified cereal was virtua lly identical to that from milk. Fractional absorption of calcium from milk did not differ significantly when given with enriched or low-calcium-conta ining cereal. Total calcium absorption increased from 215 +/- 45 mg/d to 26 9 +/- 45 mg/d with the addition of the calcium-fortified cereal (P < .001). Iron absorption was similar when children received the calcium-fortified c ereal or unfortified cereal. Conclusions: The addition of a moderate amount of calcium to a cereal produ ct was beneficial to calcium absorption and did not interfere with iron abs orption. Use of calcium-fortified food products may be considered a practic al approach to increasing the calcium intake of children.