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Article: Calcium Absorption from Corn Tortilla Is Relatively High and Is Dependent upon Calcium Content and Liming in Mexican Women
- Article from:
- The Journal of Nutrition
- Article date:
- November 1, 2005
- Author:
CopyrightCopyright American Institute of Nutrition Nov 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Corn tortillas are the staple food of Mexico. During their preparation, calcium is added to the tortillas; therefore, tortillas are the main source of calcium for a large proportion of the population. The bioavailability of calcium from lime-treated tortillas in humans is not known. The objectives of the present study were to determine calcium absorption from corn tortilla, to determine the effect of lime treatment on calcium absorption from corn tortilla, and to compare calcium absorption from tortilla prepared with a commercial corn flour and tortillas prepared with the traditional lime treatment at home. Nonpregnant, nonlactating women (n = 9) were administered 3 different ...