Sensory and Nutritive Qualities of Food JFS: Sensory and Nutritive Qualities of Food Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women

ABSTRACT: Using a cross-over design, two studies were conducted to measure calcium absorption from calcium-set tofu compared to milk in healthy, premenopausal women. In “study 1, ” calcium absorption from tofu set with CaCl 2 was determined in Caucasian women by fecal recovery of the stable isotope, 44Ca. In “study 2, ” calcium absorption was determined in Asian women from tofu set with CaSO 4 by appearance of 45Ca in serum after 5 h. Analysis of the studies, both separately and pooled, showed that calcium absorption was similar between calcium-set tofu and milk. Calcium-set tofu is a concentrated source of bioavailable calcium