Abstract
The calcium content of some foods is inappropriately calculated per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC). So, making some food choices based on them to achieve adequate calcium may increase the risks of some chronic diseases. Calculating the calcium content and determining appropriate calcium levels based on the US Food and Drug Administration (FDA), the Codex Alimentarius Commission (CAC), and the proposed method were performed on 8260 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate calcium exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate calcium did not meet calcium requirements, which could lead to calcium deficiency. Some foods that met calcium requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate calcium. On the basis of the proposed method, calculating the calcium content and determining appropriate calcium levels in foods are performed by considering RACCs and the energy content of foods. Thus, making food choices based on the proposed method met calcium requirements and did not exceed energy needs.
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Abbreviations
- CAC:
-
Codex Alimentarius Commission
- FDA:
-
US Food and Drug Administration
- RACC:
-
Reference amount customarily consumed
- DV:
-
Daily value
- NRV:
-
Nutrient reference value
- DRV:
-
Daily reference value
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Abed Forouzesh declares that he has no conflict of interest. Fatemeh Forouzesh declares that she has no conflict of interest. Sadegh Samadi Foroushani declares that he has no conflict of interest. Abolfazl Forouzesh declares that he has no conflict of interest. Eskandar Zand declares that he has no conflict of interest.
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Forouzesh, A., Forouzesh, F., Samadi Foroushani, S. et al. A New Method for Calculating Calcium Content and Determining Appropriate Calcium Levels in Foods. Food Anal. Methods 15, 16–25 (2022). https://doi.org/10.1007/s12161-021-02084-3
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DOI: https://doi.org/10.1007/s12161-021-02084-3