ArticleReumatologia2018
Calcium supplementation from dairy products in the diet of women over the age of 55 from Zabrze (the Silesian Osteoactive Study - nutritional part).
Article in Reumatologia, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- The evolution of heteroresistance via small colony variants in Escherichia coli following long term exposure to bacteriostatic antibiotics.Nature communications · 2024Article
- The Evolution of Heteroresistance via Small Colony Variants inbioRxiv : the preprint server for biology · 2024Article
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Authors and funding
5 authors.
Funding
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Abstract
objectivesThe primary goal of the study was to assess calcium intake among women over the age of 55. MATERIAL AND
methodsThe study participants were randomly selected from the female population of Zabrze, a town in the Upper Silesia Region in Poland, making use of the framework of the Silesia Osteoactive Study Project. The Semi-Quantitative Food Frequency Questionnaire (sFFQ) was used for nutritional assessment. A total of 388 women at the median age of 65.2 years responded to written and mailed invitations and decided to participate in the study.
resultsThe mean calcium intake in the group of enrolled post-menopausal women was 886.9 ±615.1 mg/day. Only 32.9% of the participants met the daily calcium intake criterion of > 1000 g/day (the Estimated Average Requirement of 1000 mg according to the Nutrition Standards from 2017 for women in the age group of 51-65 years). Calcium supplementation, identified among women over the age of 55 years in Zabrze, was not sufficient and significantly differed from indicated nutrition standards. Fermented dairy products were the main source of calcium for the studied women. The quantity of calcium provided from yoghurts, kefirs and buttermilk was 338.3 mg/day. The level of consumption of fortified plant products, e.g., soy milk, was found to be very low. Some of the study participants (approximately 32%) reported the intake of calcium supplements or OTC medicinal products with calcium.
conclusionsSumming up, the studied women reported low calcium intake levels, which calls for appropriate adjustments, including either dietary modifications or proper supplementation programmes with calcium containing agents.
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