BIOLOGICAL AVAILABILITY OF CALCIUM AND MAGNESIUM FROM DAIRY-PRODUCTS

The bioavailability of calcium (Ca) and magnesium (Mg) from dairy products was studied in rats. Apparent intestinal absorption, bone deposition of minerals and bone resistance were measured. The results indicate that apparent absorption of calcium from cheese was higher than from skim milk, evaporated milk, yogurt and skim milk powder in the young animal, while in adults apparent absorption of calcium was lower from cheese than from other milk products. Nevertheless, the deposition of calcium in tibia and femur bones was the same for all diets. For magnesium, apparent absorption results indicated lower values for cheese than for other dairy products in the young and adult animal. This lower absorption was associated with a lower bone deposition from cheese. Bone resistance was the same for all dairy products.