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Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium

May 1999 Volume 76 Number 3
Pages 325 — 327
G. S. Ranhotra , 1 , 2 J. A. Gelroth , 1 and S. D. Leinen 1

Nutrition Research Program, American Institute of Baking, 1213 Bakers Way, P.O. Box 3999, Manhattan, KS 66505-3999. Corresponding author. Phone: 785/537-4750. Fax: 785/537-1493. E-mail: granhotra@aibonline.org.

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Accepted December 31, 1998.

Breads were prepared with flour fortified with calcium (Ca) at four levels: 211 (U.S. enrichment standard), 446, 924, and 1,412 mg/100 g of flour. Corresponding diets prepared with these breads and fed to growing rats for four weeks provided 25 (diet A), 50 (diet B), 100 (diet C), and 150% (diet D) of their Ca requirement. After four weeks, the Ca content of the femurs of these rats had increased significantly as Ca in the diet increased up to 100% of requirement but not beyond. The increase in femur strength was significant only between diet A and diet B. Apparent Ca absorption increased as Ca in the diet increased, but Ca absorbed from diet D was not retained any better than that absorbed from diet C. Overall, the data suggested that Ca in highly fortified breads was well absorbed and retained, and that the rats' Ca status early in life was greatly improved. Flour fortified with Ca up to the 924-mg level (4.4× the mandated enrichment level) had no adverse effect on bread quality. These breads can be labeled a “good source of ” or “high in” Ca.

© 1999 American Association of Cereal Chemists, Inc.