Dietary Sources Food Sources

The majority of dietary calcium in industrialized countries comes from milk products; one serving (i.e., 250 ml milk or yogurt or 40 g cheese) contains approximately 7.5mmol (300 mg). Nondairy sources (fruits, vegetables, and grain products) supply approximately 25% of total calcium. When substantial amounts of grains are consumed, for example, in breads or as maize products, these can be important sources, although the calcium in cereals tends to be less bioavailable than that in dairy products. Other foods high in calcium include tofu set with a calcium salt, kale, broccoli, and, increasingly, calcium-fortified juices and cereals. No matter what the source, a high percentage of people in both industrialized and less wealthy countries fail to meet recommended guidelines for optimal calcium intake.

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