Interventions to improve calcium intake through foods in populations with low intake

Autores
Bourassa, Megan W.; Abrams, Steven A.; Belizan, Jose; Boy, Erick; Cormick, Gabriela; Quijano, Carolina Diaz; Gibson, Sarah; Gomes, Filomena; Hofmeyr, G. Justus; Humphrey, Jean; Kraemer, Klaus; Lividini, Keith; Neufeld, Lynnette M.; Palacios, Cristina; Shlisky, Julie; Thankachan, Prashanth; Villalpando, Salvador; Weaver, Connie M.
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food-based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium-deficiency rickets). Specifically, some animal-source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple-food fortification with calcium can also be a cost-effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high-calcium varieties or through the application of calcium-rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.
Fil: Bourassa, Megan W.. New York Academy Of Sciences; Estados Unidos
Fil: Abrams, Steven A.. University of Texas at Austin; Estados Unidos
Fil: Belizan, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina
Fil: Boy, Erick. Harvestplus; Estados Unidos
Fil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina
Fil: Quijano, Carolina Diaz. Omya International Ag; Suiza
Fil: Gibson, Sarah. Children's Investment Fund Foundation; Reino Unido
Fil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; Portugal
Fil: Hofmeyr, G. Justus. University of Botswana; Botsuana
Fil: Humphrey, Jean. University Johns Hopkins; Estados Unidos
Fil: Kraemer, Klaus. University Johns Hopkins; Estados Unidos
Fil: Lividini, Keith. Harvestplus; Estados Unidos
Fil: Neufeld, Lynnette M.. Global Alliance For Improved Nutrition; Suiza
Fil: Palacios, Cristina. Florida International University; Estados Unidos
Fil: Shlisky, Julie. New York Academy Of Sciences; Estados Unidos
Fil: Thankachan, Prashanth. Saint John's Research Institute; India
Fil: Villalpando, Salvador. Public Health Service. National Institute Of Health; Estados Unidos
Fil: Weaver, Connie M.. Purdue University; Estados Unidos
Materia
BIOFORTIFICATION
CALCIUM
FOOD FORTIFICATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/215531
Acceder
id CONICETDig_ec9ed83d3586f9404df437359dc4ddaa
oai_identifier_str oai:ri.conicet.gov.ar:11336/215531
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interventions to improve calcium intake through foods in populations with low intakeBourassa, Megan W.Abrams, Steven A.Belizan, JoseBoy, ErickCormick, GabrielaQuijano, Carolina DiazGibson, SarahGomes, FilomenaHofmeyr, G. JustusHumphrey, JeanKraemer, KlausLividini, KeithNeufeld, Lynnette M.Palacios, CristinaShlisky, JulieThankachan, PrashanthVillalpando, SalvadorWeaver, Connie M.BIOFORTIFICATIONCALCIUMFOOD FORTIFICATIONhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food-based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium-deficiency rickets). Specifically, some animal-source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple-food fortification with calcium can also be a cost-effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high-calcium varieties or through the application of calcium-rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.Fil: Bourassa, Megan W.. New York Academy Of Sciences; Estados UnidosFil: Abrams, Steven A.. University of Texas at Austin; Estados UnidosFil: Belizan, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; ArgentinaFil: Boy, Erick. Harvestplus; Estados UnidosFil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; ArgentinaFil: Quijano, Carolina Diaz. Omya International Ag; SuizaFil: Gibson, Sarah. Children's Investment Fund Foundation; Reino UnidoFil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; PortugalFil: Hofmeyr, G. Justus. University of Botswana; BotsuanaFil: Humphrey, Jean. University Johns Hopkins; Estados UnidosFil: Kraemer, Klaus. University Johns Hopkins; Estados UnidosFil: Lividini, Keith. Harvestplus; Estados UnidosFil: Neufeld, Lynnette M.. Global Alliance For Improved Nutrition; SuizaFil: Palacios, Cristina. Florida International University; Estados UnidosFil: Shlisky, Julie. New York Academy Of Sciences; Estados UnidosFil: Thankachan, Prashanth. Saint John's Research Institute; IndiaFil: Villalpando, Salvador. Public Health Service. National Institute Of Health; Estados UnidosFil: Weaver, Connie M.. Purdue University; Estados UnidosBlackwell Publishing2022-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/215531Bourassa, Megan W.; Abrams, Steven A.; Belizan, Jose; Boy, Erick; Cormick, Gabriela; et al.; Interventions to improve calcium intake through foods in populations with low intake; Blackwell Publishing; Annals of the New York Academy of Sciences; 1511; 1; 1-2022; 40-580077-8923CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/nyas.14743info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.14743info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:36Zoai:ri.conicet.gov.ar:11336/215531instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:36.542CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interventions to improve calcium intake through foods in populations with low intake
title Interventions to improve calcium intake through foods in populations with low intake
spellingShingle Interventions to improve calcium intake through foods in populations with low intake
Bourassa, Megan W.
BIOFORTIFICATION
CALCIUM
FOOD FORTIFICATION
title_short Interventions to improve calcium intake through foods in populations with low intake
title_full Interventions to improve calcium intake through foods in populations with low intake
title_fullStr Interventions to improve calcium intake through foods in populations with low intake
title_full_unstemmed Interventions to improve calcium intake through foods in populations with low intake
title_sort Interventions to improve calcium intake through foods in populations with low intake
dc.creator.none.fl_str_mv Bourassa, Megan W.
Abrams, Steven A.
Belizan, Jose
Boy, Erick
Cormick, Gabriela
Quijano, Carolina Diaz
Gibson, Sarah
Gomes, Filomena
Hofmeyr, G. Justus
Humphrey, Jean
Kraemer, Klaus
Lividini, Keith
Neufeld, Lynnette M.
Palacios, Cristina
Shlisky, Julie
Thankachan, Prashanth
Villalpando, Salvador
Weaver, Connie M.
author Bourassa, Megan W.
author_facet Bourassa, Megan W.
Abrams, Steven A.
Belizan, Jose
Boy, Erick
Cormick, Gabriela
Quijano, Carolina Diaz
Gibson, Sarah
Gomes, Filomena
Hofmeyr, G. Justus
Humphrey, Jean
Kraemer, Klaus
Lividini, Keith
Neufeld, Lynnette M.
Palacios, Cristina
Shlisky, Julie
Thankachan, Prashanth
Villalpando, Salvador
Weaver, Connie M.
author_role author
author2 Abrams, Steven A.
Belizan, Jose
Boy, Erick
Cormick, Gabriela
Quijano, Carolina Diaz
Gibson, Sarah
Gomes, Filomena
Hofmeyr, G. Justus
Humphrey, Jean
Kraemer, Klaus
Lividini, Keith
Neufeld, Lynnette M.
Palacios, Cristina
Shlisky, Julie
Thankachan, Prashanth
Villalpando, Salvador
Weaver, Connie M.
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BIOFORTIFICATION
CALCIUM
FOOD FORTIFICATION
topic BIOFORTIFICATION
CALCIUM
FOOD FORTIFICATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food-based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium-deficiency rickets). Specifically, some animal-source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple-food fortification with calcium can also be a cost-effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high-calcium varieties or through the application of calcium-rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.
Fil: Bourassa, Megan W.. New York Academy Of Sciences; Estados Unidos
Fil: Abrams, Steven A.. University of Texas at Austin; Estados Unidos
Fil: Belizan, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina
Fil: Boy, Erick. Harvestplus; Estados Unidos
Fil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina
Fil: Quijano, Carolina Diaz. Omya International Ag; Suiza
Fil: Gibson, Sarah. Children's Investment Fund Foundation; Reino Unido
Fil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; Portugal
Fil: Hofmeyr, G. Justus. University of Botswana; Botsuana
Fil: Humphrey, Jean. University Johns Hopkins; Estados Unidos
Fil: Kraemer, Klaus. University Johns Hopkins; Estados Unidos
Fil: Lividini, Keith. Harvestplus; Estados Unidos
Fil: Neufeld, Lynnette M.. Global Alliance For Improved Nutrition; Suiza
Fil: Palacios, Cristina. Florida International University; Estados Unidos
Fil: Shlisky, Julie. New York Academy Of Sciences; Estados Unidos
Fil: Thankachan, Prashanth. Saint John's Research Institute; India
Fil: Villalpando, Salvador. Public Health Service. National Institute Of Health; Estados Unidos
Fil: Weaver, Connie M.. Purdue University; Estados Unidos
description Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food-based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium-deficiency rickets). Specifically, some animal-source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple-food fortification with calcium can also be a cost-effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high-calcium varieties or through the application of calcium-rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.
publishDate 2022
dc.date.none.fl_str_mv 2022-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/215531
Bourassa, Megan W.; Abrams, Steven A.; Belizan, Jose; Boy, Erick; Cormick, Gabriela; et al.; Interventions to improve calcium intake through foods in populations with low intake; Blackwell Publishing; Annals of the New York Academy of Sciences; 1511; 1; 1-2022; 40-58
0077-8923
CONICET Digital
CONICET
url http://hdl.handle.net/11336/215531
identifier_str_mv Bourassa, Megan W.; Abrams, Steven A.; Belizan, Jose; Boy, Erick; Cormick, Gabriela; et al.; Interventions to improve calcium intake through foods in populations with low intake; Blackwell Publishing; Annals of the New York Academy of Sciences; 1511; 1; 1-2022; 40-58
0077-8923
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/nyas.14743
info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.14743
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270087984185344
score 13.13397

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