Consumption of Calcium in the U.S.: Food Sources and Intake Levels

Publisher Website
Google Scholar
Abstract
Calcium intake is one of a number of factors that affect peak bone mass. Low bone mass is related to increased incidence of osteoporotic fractures. Data from the USDA 1987–88 Nationwide Food Consumption Survey were used to determine populations most at risk of less than optimal calcium intake and food sources of calcium intake. Mean per capita daily consumption of calcium for the total U.S. population was 737 mg and varied by region of the country, household income, ethnic group, sex, and age. For most groups of females, intake was substantially less than the RDA. About 50% of total dietary calcium was supplied by milk and milk products. Milk and cheese used as ingredients in meat, grain, and vegetable mixtures contributed another 20% of dietary calcium. The remaining 30% of calcium was provided by grains and grain products, meat, poultry, fish, vegetables, fruits, eggs, legumes, nuts, and seeds.

This publication has 13 references indexed in Scilit: