Calcium accounts or 1 to 2 percent of adult human body weight. Over 99 percent of total body calcium is found in teeth and bones.
Cereal grains are the fruit of the plant, which is the part of the that accumulates the least amount of calcium.
Since the agriculture revolution, the maim food source of calcium in the diet of most population is dairy products. Calcium adequacy in the diet became directly related to dairy consumption.
Beyond dairy products good sources of calcium include sardines, oysters, clams, tofu, molasses, almonds, calcium-fortified foods, and dark green leafy vegetables such as broccoli kale, collards and mustard and turnip greens.
Other vegetables such as spinach, rhubarb, card and beets greens contain respectable amounts of calcium.
Several factors that may decrease the absorption of calcium include the presence of oxalate, phytate, fibers in foods.
A diet that is high in protein, fat and/or sugar affects calcium uptake. The average American diets of meats, refined grains, and soft drinks leads to increase excretion of calcium.
Consuming alcoholic beverages, coffee, junk foods, excess salt, and/or white flour also leads to the loss of calcium by the body. A diet based on foods such as vegetables, fruits and wholesome grains, which contain significant amounts of calcium but lower amounts of phosphorus, is preferable.
Oxalic acid (found in almonds, beet greens, cashews, chard, cocoa, soybeans and spinach) interferes with calcium absorption by combines with calcium to form insoluble calcium oxalate that cannot be absorbed.
Calcium in human diets
