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Article: Fermentation of calcium-fortified soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women

TitleFermentation of calcium-fortified soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women
Authors
KeywordsCalcium
Fermentation
Post-menopausal women
Soya milk
Issue Date2011
PublisherCambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=BJN
Citation
British Journal Of Nutrition, 2011, v. 105 n. 2, p. 282-286 How to Cite?
AbstractAgeing women may choose to drink soya milk to reduce menopausal symptoms. As fermentation enriches soya milk with isoflavone aglycones, its beneficial qualities may improve. To reduce osteoporotic risk, however, soya milk must be Ca enriched, and it is not known how fermentation affects Ca bioavailability. A randomised crossover pilot study was undertaken to compare the Ca absorption of fortified soya milk with that of fermented and fortified soya milk in twelve Australian osteopenic post-menopausal women. The fortified soya milk was inoculated with Lactobacillus acidophilus American Type Culture Collection (ATCC) 4962 and fermented for 24h at 37C. Ca absorption from soya milk samples was measured using a single isotope radiocalcium method. Participants had a mean age of 548 (sd 123)years, with mean BMI of 265 (sd 55)kg/m 2 and subnormal to normal serum 25-hydroxyvitamin D (mean 625 (sd 191)nmol/l). Participants consumed 185kBq of 45Ca in 44mg of Ca carrier. The mean fractional Ca absorption () from soya milk and fermented soya milk was 064 (sd 023) and 071 (sd 029), respectively, a difference not of statistical significance (P=0122). Although fermentation of soya milk may provide other health benefits, fermentation had little effect on acute Ca absorption. © 2010 The Authors.
Persistent Identifierhttp://hdl.handle.net/10722/160593
ISSN
2015 Impact Factor: 3.311
2015 SCImago Journal Rankings: 1.587
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCheung, ALTFen_HK
dc.contributor.authorWilcox, Gen_HK
dc.contributor.authorWalker, KZen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorStrauss, Ben_HK
dc.contributor.authorAshton, JFen_HK
dc.contributor.authorStojanovska, Len_HK
dc.date.accessioned2012-08-16T06:14:51Z-
dc.date.available2012-08-16T06:14:51Z-
dc.date.issued2011en_HK
dc.identifier.citationBritish Journal Of Nutrition, 2011, v. 105 n. 2, p. 282-286en_HK
dc.identifier.issn0007-1145en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160593-
dc.description.abstractAgeing women may choose to drink soya milk to reduce menopausal symptoms. As fermentation enriches soya milk with isoflavone aglycones, its beneficial qualities may improve. To reduce osteoporotic risk, however, soya milk must be Ca enriched, and it is not known how fermentation affects Ca bioavailability. A randomised crossover pilot study was undertaken to compare the Ca absorption of fortified soya milk with that of fermented and fortified soya milk in twelve Australian osteopenic post-menopausal women. The fortified soya milk was inoculated with Lactobacillus acidophilus American Type Culture Collection (ATCC) 4962 and fermented for 24h at 37C. Ca absorption from soya milk samples was measured using a single isotope radiocalcium method. Participants had a mean age of 548 (sd 123)years, with mean BMI of 265 (sd 55)kg/m 2 and subnormal to normal serum 25-hydroxyvitamin D (mean 625 (sd 191)nmol/l). Participants consumed 185kBq of 45Ca in 44mg of Ca carrier. The mean fractional Ca absorption () from soya milk and fermented soya milk was 064 (sd 023) and 071 (sd 029), respectively, a difference not of statistical significance (P=0122). Although fermentation of soya milk may provide other health benefits, fermentation had little effect on acute Ca absorption. © 2010 The Authors.en_HK
dc.languageengen_US
dc.publisherCambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=BJNen_HK
dc.relation.ispartofBritish Journal of Nutritionen_HK
dc.rightsThe British Journal of Nutrition. Copyright © Cambridge University Press.-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.subjectCalciumen_HK
dc.subjectFermentationen_HK
dc.subjectPost-menopausal womenen_HK
dc.subjectSoya milken_HK
dc.subject.meshBone Diseases, Metabolic - diet therapy - physiopathology-
dc.subject.meshCalcium, Dietary - administration and dosage - pharmacokinetics-
dc.subject.meshIntestinal Absorption-
dc.subject.meshPostmenopause-
dc.subject.meshSoy Milk - administration and dosage - chemistry-
dc.titleFermentation of calcium-fortified soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal womenen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.1017/S0007114510003442en_HK
dc.identifier.pmid20854699-
dc.identifier.scopuseid_2-s2.0-79951672057en_HK
dc.identifier.hkuros205679en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79951672057&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume105en_HK
dc.identifier.issue2en_HK
dc.identifier.spage282en_HK
dc.identifier.epage286en_HK
dc.identifier.isiWOS:000287602800015-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridCheung, ALTF=37033561700en_HK
dc.identifier.scopusauthoridWilcox, G=7102388291en_HK
dc.identifier.scopusauthoridWalker, KZ=35730547400en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridStrauss, B=23398212300en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridStojanovska, L=6602210033en_HK

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