Calcified Tissue International

, Volume 54, Issue 6, pp 486–488

Chicken soup revisited: Calcium content of soup increases with duration of cooking

Authors

  • H. N. Rosen
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Gerontology)Beth Israel Hospital and Harvard Medical School
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Bone and Mineral Metabolism)Beth Israel Hospital and Harvard Medical School
  • H. Salemme
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
  • A. J. Zeind
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
  • A. C. Moses
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
  • A. Shapiro
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
  • S. L. Greenspan
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Gerontology)Beth Israel Hospital and Harvard Medical School
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Endocrinology)Beth Israel Hospital and Harvard Medical School
    • The Charles A. Dana Research Institute and the Harvard-Thorndike Laboratory of the Beth Israel Hospital, Department of Medicine (Division of Bone and Mineral Metabolism)Beth Israel Hospital and Harvard Medical School
Clinical Investigations

DOI: 10.1007/BF00334329

Cite this article as:
Rosen, H.N., Salemme, H., Zeind, A.J. et al. Calcif Tissue Int (1994) 54: 486. doi:10.1007/BF00334329

Abstract

Because low dietary calcium intake may accelerate bone loss, patients often are advised to increase their dietary intake of calcium. However, some patients may be unable to tolerate good calcium sources such as dairy products. We postulated that the calcium content of soups and stews could be increased by prolonged cooking with a beef bone. Three experiments were done to prove this theory: (1) a bone soup made with a beef bone and distilled water, cooked for 24 hours; (2) a bone-vegetable soup cooked the same way; and (3) a vegetable soup made the same way but without the bone. It was concluded that prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH.

Key words

Calcium Duration of cooking Soup

Copyright information

© Springer-Verlag New York Inc. 1994