Calcium availability in specific foods: Milk and dairy products, legumes, vegetables, cereals, baked goods and cooked meals

Calcium is an essential nutrient and it is present in varying amounts in foods of animal and plant origin; meat, fish and fruit have low calcium content, whereas dairy products, cereals, vegetables and legumes provide more than 90% of calcium intake in Western countries. Unfortunately, humans are not able to absorb all the calcium they ingest because some foodstuffs also contain antinutrients that decrease its bioavailability. However, other compounds, such as lactose or certain organic acids, enhance calcium absorption. Knowledge of the effect of these compounds on calcium bioavailability is important in order to formulate strategies for optimizing the absorption of ingested calcium and to establish dietary recommendations based on the eating habits of different population groups.