Kalzium in der Nahrung – Wirkung auf den Knochen

P. Burckhardt

doi:10.1055/s-0037-1619848

Osteologie, Inhaltsverzeichnis

Osteologie 2008; 17(02): 46-50
DOI: 10.1055/s-0037-1619848

Ernährung und Knochengesundheit

Schattauer GmbH

Kalzium in der Nahrung – Wirkung auf den Knochen

Nutritional calcium – effects on bone

P. Burckhardt

¹Clinique Bois-Cerf, Lausanne

› Institutsangaben

Abstract

Zusammenfassung

Der größte Teil der Literatur, der die Nützlichkeit von Kalzium für die Entwicklung und Erhaltung des Knochens nachweist, beruht auf Studien mit Kalziumsupplementen. Dabei kann die Nahrung allein ausreichend Kalzium liefern. Zahlreiche Studien belegen den positiven Effekt von Milchprodukten und kalziumreichen Mineralwässern, von der guten Bioverfügbarkeit von Kalzium aus Gemüse und anderen Nahrungsmitteln. Diese haben zudem den Vorteil, Kalzium in günstigen Verbindungen mit Proteinen, Phosphaten, Kalium und alkalisierenden Substanzen anzubieten, die alle dem Knochen förderlich sind und somit Kalzium aus der Nahrung den Kalziumsupplementen überlegen machen.

Summary

Most of the literature on the usefulness of calcium for the development and maintenance of bone is based on studies with calcium supplements. But nutrition alone can deliver enough calcium. Numerous studies demonstrate the positive effect of dairies and calcium-rich mineral waters, the good bioavailability of calcium from vegetables and other nutrients. These have the additional advantage of providing calcium in biologically favorable combinations with proteins, phosphates, potassium and alkalizing substances, which are all beneficial for bone, and which can make calcium from food superior to calcium supplements.

Schlüsselwörter

Kalzium - Milchprodukte - Mineralwasser - Gemüse

Keywords

Calcium - dairy products - mineral waters - vegetables

Volltext

Referenzen

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