Table 1.
Classification of calcium sources (dietary sources & supplements) and their contributions to total calcium intake (in mg/day and %).
| Foods/Ca Supplements | Description | Ca (mg/day) | % Total Ca | Total Ca 1527 ± 527 1 (100%) 2 |
Dietary Ca 1189 ± 347 1 (82%) 2 |
Dairy Ca 681 ± 308 1 (46%) 2 |
Fermented Dairy Ca 544 ± 253 1 (37%) 2 |
Non-Fermented Dairy Ca 137 ± 167 1 (9%) 2 |
Low-Fat Dairy Ca 330 ± 225 1 (22%) 2 |
High-Fat Dairy Ca 351 ± 202 1 (24%) 2 |
|---|---|---|---|---|---|---|---|---|---|---|
| Milk | All types of milk (skimmed, semi-skimmed, whole fat) | 116 ± 165 | 7% | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | ||
| Yogurts | All types of yogurts (skimmed, semi-skimmed, whole fat, plain or with fruits) | 164 ± 136 | 11% | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | ||
| Cheese | Fresh cheese (e.g., cheese, fromage frais, “petit suisse”) | 381 ± 206 | 26% | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | ||
| Soft cheese (e.g., Camembert, Tomme, cream cheese, mozzarella) | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | |||||
| Hard cheese (e.g., parmesan, gruyere, fondue, raclette, grated cheese) | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | |||||
| Milk-based desserts | Flan, rice pudding, chocolate dessert | 21 ± 28 | 1% | 🗸 | 🗸 | 🗸 | 🗸 | 🗸 | ||
| Non-dairy sources | Vegetables, legumes, cereals, meat/ fish/poultry and their products, non-dairy beverages, mineral waters | 507 ± 141 | 37% | 🗸 | 🗸 | |||||
| Supplements | Calcium carbonate | 338 ± 412 | 18% | 🗸 |
1 Calcium in mg/d, 2 % contribution to total Ca intake.