Calcium content in cereals

Pro Research Analysisby

Searched over 200M research papers

Analyzed relevant papers

Calcium Content in Cereals: Levels and Variability

The calcium content in cereals varies widely depending on the type of cereal, processing, and fortification. For example, raw cereals and millets show a broad range of calcium content, from as low as 10.2 mg/100 g in maize to as high as 324.6 mg/100 g in finger millet, with most cereals (except rice and finger millet) containing between 26.3 and 50.4 mg/100 g of calcium. Rice is particularly low, at about 10.4 mg/100 g . Breakfast cereals consumed in Spain also show significant variation in calcium content, especially when enriched with milk or calcium salts . Gluten-free (GF) cereal-based products, such as white loaves, generally have lower average calcium content compared to wheat-based products, unless they are fortified .

Calcium Fortification and Its Impact

Calcium fortification of cereals is an effective way to increase dietary calcium intake, especially in populations at risk of deficiency. Studies show that adding calcium to breakfast cereals significantly increases total calcium absorption in children without negatively affecting iron absorption, making it a practical approach to improving calcium intake . In the UK, only a minority of GF bread products are fortified with calcium, highlighting the importance of fortification policies for ensuring adequate calcium intake in special diets . There is also a call for mandatory calcium and vitamin D enrichment in cereal-grain products in the US to address widespread deficiencies and improve public health outcomes .

Bioavailability of Calcium in Cereals

The bioavailability of calcium from cereals is influenced by several factors. The percentage of dialysable (bioavailable) calcium in breakfast cereals ranges from 0.59% to 26.21%, with an average of about 7.5%. This availability is positively correlated with the presence of certain lipids and starch, but negatively affected by dietary fiber and total phosphorus content . Cooking does not significantly affect calcium bioavailability, but it can reduce oxalate content, which is known to inhibit calcium absorption .

Inhibitors of Calcium Absorption: Oxalate, Phytate, and Fiber

Cereals often contain compounds that inhibit calcium absorption, such as oxalates, phytates, tannins, and dietary fiber. High oxalate-to-calcium ratios in cereals can mean that the calcium present is not utilizable by the body, as oxalates bind calcium and prevent its absorption. In some commonly consumed cereals, the oxalate-to-calcium ratio is greater than one, indicating little to no utilizable calcium and a risk of calcium deficiency if these cereals are a major dietary source . Phytate content is also high in whole grain and bran cereals, further reducing calcium bioavailability . The presence of dietary fiber has a negative effect on calcium absorption as well 15.

Genetic and Environmental Factors Affecting Calcium in Wheat

There is significant genetic variation in the calcium content of wheat grains, with concentrations ranging from 288.2 to 647.5 μg/g dry weight among different varieties. Genetic improvement and biofortification of wheat are considered effective and sustainable strategies to increase calcium intake through staple foods 23. Genome-wide association studies have identified specific genetic markers and candidate genes associated with higher calcium accumulation in wheat, offering potential for breeding programs aimed at improving the nutritional quality of cereals .

Conclusion

Cereals are a significant source of dietary calcium, but the actual calcium content and its bioavailability can vary greatly depending on the type of cereal, processing, fortification, and the presence of absorption inhibitors like oxalate and phytate. Fortification of cereals with calcium is an effective strategy to improve calcium intake, especially in populations at risk of deficiency. However, maximizing the nutritional benefit of cereals also requires attention to factors that affect calcium bioavailability and ongoing efforts in crop breeding and food policy.

Sources and full results

Most relevant research papers on this topic

Calcium availability in breakfast cereals: effect of other food components

Calcium availability in breakfast cereals is positively correlated with total lipid, iron, or starch, and negatively affected by fiber and total phosphorus.

2012·

5citations

·M. V. Aguilar et al.

Research advance on calcium content in wheat grains

Improving calcium content in wheat grains through genetic improvement is an economical, effective, and sustainable measure to address calcium deficiency and promote healthy dietary patterns.

2020·

0citations

·Yu-Xiu Liu et al.

Genome-Wide Association Study of Calcium Accumulation in Grains of European Wheat Cultivars

The GWAS study identified potential candidate genes underlying calcium concentration in wheat grains, highlighting the feasibility of using this approach to understand the genetic architecture of this trait.

2017·

48citations

·Dalia Z. Alomari et al.

Calcium fortification of breakfast cereal enhances calcium absorption in children without affecting iron absorption.

Calcium fortification of breakfast cereal enhances calcium absorption in children without affecting iron absorption, making it a practical approach to increasing their calcium intake.

Non-RCT

2001·

51citations

·S. Abrams et al.

Influence of Oxalate, Phytate, Tannin, Dietary Fiber, and Cooking on Calcium Bioavailability of Commonly Consumed Cereals and Millets in India

Cooking reduces oxalate content and increases dietary fiber in commonly consumed Indian cereals and millets, but does not significantly affect calcium bioavailability or phytate and tannin contents.

2015·

28citations

·A. Amalraj et al.

Inositol phosphate, calcium, magnesium, and zinc contents of selected breakfast cereals

Breakfast cereals contain inositol phosphate, calcium, magnesium, and zinc, with wheat and oat cereals having the highest concentrations, while corn, rice, and most multigrain-based cereals have lower concentrations.

1995·

11citations

·E. Morris et al.

Sodium, potassium, calcium and magnesium content in breakfast cereals: products highly consumed by the spanish population

Spanish breakfast cereals have varied compositions, with sodium being the predominant cation and magnesium being the least abundant, resulting in significant variations in macroelement contents.

2000·

10citations

·M. T. Orzáez Villanueva et al.

Calcium and Iron Content of Cereal-Based Gluten-Free Products

Gluten-free cereal-based products have varied calcium and iron content, with some having more calcium than wheat-based products, but most have lower iron levels.

Rigorous Journal

2022·

3citations

·Y. Jeanes et al.

OXALATE-CALCIUM RATIOS OF COMMON CEREALS CONSUMED IN EASTERN NIGERIA

Oxalate-calcium ratios in common cereals in Eastern Nigeria are greater than 1, indicating no utilizable calcium and excess oxalate, potentially leading to deficiency and kidney stone development.

2022·

0citations

·V. U. Oguezi et al.

Should calcium and vitamin D be added to the current enrichment program for cereal-grain products?

Mandating the addition of calcium and vitamin D to cereal-grain products could significantly reduce osteoporosis and colon cancer incidences, with minimal risk and modest financial cost.

2004·

62citations

·H. Newmark et al.

Try another search

reversing climate change

metformin administration with or without food

copper iud and risk of copper toxicity

global mortality statistics

browser automation techniques

planet size comparison