engleski

Assessment of dietary calcium intake and its sources in diet - comparison between subjects consuming vegetarian and omnivorus diets

Information about amount of dietary calcium intake is important for adults because of the preservation of bone mass and bone quality in order to achieve successful prevention from the developing of the osteoporosis caused with inadequate calcium intake. Calcium deficiency is considered to be one of the important causative factors of osteoporosis. Milk and dairy products are recommended as source of calcium because of high calcium content, high quality proteins, and well balanced macronutrient content with beneficial effects of fermented dairy products on human health. Vegetarians are at higher risk of inadequate calcium intake because of choices of the food that are included into their diet as sources of calcium compare to omnivore. The objective of this study was to examine the quantity of calcium intake among adults, the main sources of calcium in the diet, differences among intake and main sources between subjects depending on the type of diet consuming, as well as the differences between sexes. Subjects were 210 healthy adults, both sex, aged 21-63 years, from Zagreb County, divided into groups according to diet consuming (124 omnivore and 85 vegetarians). Dietary calcium intake was assessed by validated food frequency questionnaire (FFQ). Anthropometric parameters were measured. Statistical analyses were performed using software SPSS-PC, Version 17.0 Average dietary calcium intake was higher in group of subjects consuming omnivorus diet compare to vegetarians. In both groups total calcium intake (from food and water) was adequate according to National and DRI recommendations. More than 85% of total calcium intake in both groups was from food. There was significantly higher calcium intake from water (p=0, 008), milk (p<0, 001), yoghurt (p=0, 029), meat (p<0, 001), eggs (p=0, 019), and milk ice-cream (p=0, 004) in omnivorus compare to vegetarian group. Also significantly higher calcium intake from fruit (p=0, 007), vegetables (p<0, 001) and legumes (p<0, 001) was observed in vegetarian compare to omnivorus group. Main contribution to total calcium intake had milk (16, 5%) and yoghurt (12, 2%) in omnivore group and vegetables (19, 9%) and semi-hard cheese (11, 8%) in vegetarian group. In both groups same foodstuffs had the main contribution in both sexes. From the obtained results it is evident that both groups have an adequate intake of calcium, but main contributing sources are different and further investigations are needed to investigate calcium bioavailability especially in vegetarian group because it is known that plant foods contain a considerable amount of inhibitory substances, such as oxalates and phytates, which can decrease calcium absorption.

calcium; diet; omnivores; vegetarians

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