Article
Cholesterol-lowering effects of calcium carbonate in patients with mild to moderate hypercholesterolemia.
Department of Medicine, Hennepin County Medical Center, Minneapolis, MN 55415.
Archives of Internal Medicine (impact factor:
11.46).
01/1993;
152(12):2441-4.
Source: PubMed
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Citations (0)
- Cited In (7)
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Article: Is excess calcium harmful to health?
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ABSTRACT: Most current guidelines recommend that older adults and the elderly strive for a total calcium intake (diet and supplements) of 1,000 to 1,300 mg/day to prevent osteoporosis and fractures. Traditionally, calcium supplements have been considered safe, effective and well tolerated, but their safety has recently been questioned due to potential adverse effects on vascular disease which may increase mortality. For example, the findings from a meta-analysis of randomized controlled trials (currently published in abstract form only) revealed that the use of calcium supplements was associated with an ~30% increased risk of myocardial infarction. If high levels of calcium are harmful to health, this may alter current public health recommendations with regard to the use of calcium supplements for preventing osteoporosis. In this review, we provide an overview of the latest information from human observational and prospective studies, randomized controlled trials and meta-analyses related to the effects of calcium supplementation on vascular disease and related risk factors, including blood pressure, lipid and lipoprotein levels and vascular calcification.Nutrients 05/2010; 2(5):505-22. · 0.68 Impact Factor -
Dataset: artykul
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Article: Breadmaking performance and technological characteristicof gluten-free bread with inulin supplemented with calcium salts
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ABSTRACT: The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca2+). The Mixolab device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.European Food Research and Technology 01/2012; 235(3):545-554. · 1.57 Impact Factor
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Keywords
alternate treatment
Calcium carbonate
calcium carbonate therapy
calcium carbonate treatment
calcium oxalate levels
elemental calcium
high-density lipoprotein cholesterol
high-density lipoprotein cholesterol level
hypercholesterolemic patients
lipoprotein Apo B
low-density lipoprotein cholesterol
low-density lipoprotein cholesterol level
lower serum cholesterol levels
moderate hypercholesterolemia
oral calcium treatment
placebo-controlled crossover study
Relative urinary saturation ratios
serum cholesterol level
serum levels
significant adverse effects