New Research Finds Calcium Carbonate in Soymilk Is As Absorbable as Naturally Occurring Calcium in Dairy Milk
Findings Indicate that Soymilk Fortified with Calcium Carbonate Supports Bone Health at the Same Level as Dairy Milk
BOULDER, Colo., (Oct. 4, 2005) – A newly-released study published in the October issue of the American Journal of Clinical Nutrition has shown that soymilk products fortified with calcium carbonate offer consumers as much readily absorbable calcium and provide the same level of bone health protection as the naturally occurring calcium found in dairy milk.
One of the key findings of the study was that soymilk products containing calcium carbonate - such as Silk Soymilk - provided significantly higher levels of calcium absorption than those containing calcium phosphate. Calcium phosphate is the most commonly used form of calcium in fortified foods. This is the first study to directly compare how effectively the body absorbs naturally occurring dairy calcium vs. calcium carbonate and calcium phosphate, the two forms of calcium generally used in soymilk.
"The combination of soy and calcium is ideal for bone health," said Connie Weaver, Ph.D., a calcium expert and the lead investigator of the study. "Soy protein has a positive impact on calcium levels in the bones because it enhances calcium retention. As well, other studies have shown that soy consumption increases both bone density and bone quality, two important measures of bone health."
These new findings build upon those of a study published in the September issue of Archives of Internal Medicine, which identified a positive association between soy consumption and a reduced risk of postmenopausal bone fracturesi. In the study, women in the group with the highest soy intake had a 35 to 37 percent lower risk of fracture as compared to women in the group with the lowest soy intake. The average soy intake in the highest group was approximately 13.25 grams per day.
Three 8-ounce servings of calcium carbonate-fortified soymilk provide 21 grams of soy and 1,100 mg of calcium. The estimated daily adequate intake for calcium is 1,000 mg for women aged 19-50 and 1,200 mg for women over 50 years of age.
While there are currently no official guidelines for soy intake, a potentially beneficial intake level of about 13 grams of soy daily can be inferred from studies such as the Shanghai study. Several similar large randomized, controlled trials are ongoing, and upon completion should provide more conclusive data about the levels of soy required to obtain the maximum benefits to bone health.
Refrigerated soymilk, one of the fastest-growing segments in the beverage category, has quickly gained popularity since it was introduced in 1996 by Silk – not only as an alternative to dairy milk for lactose intolerant consumers, but also as a leading choice for consumers seeking the health benefits of soy.
ABOUT SILK
Silk® Soymilk was launched in 1996 and is the best-selling organic brand in the country. Not only do Silk products taste delicious, a cup of Silk contains as much calcium as a cup of milk and is loaded with soy protein, which when consumed as a part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Silk is available in virtually all major supermarket chains and the complete product line includes a number of varieties and flavors to meet specific tastes and nutritional needs. For more information, visit www.silksoymilk.com.
WhiteWave Foods was established when Dean Foods (NYSE: DF) consolidated much of its branded business into one consumer packaged goods organization. Headquartered in Colorado, WhiteWave Foods is a leader in sustainable business practices and manufactures innovative, authentic and nutritious branded food products. The company is maker of the nation's leading certified organic brands, which include Silk Soymilk, the nation's first refrigerated soymilk, and Horizon Organic dairy products, eggs and juices. WhiteWave Foods also produces International Delight coffee creamer, Land O' Lakes fluid and cultured dairy products, Hershey's Milks and Milkshakes, Marie's dips and dressings and TofuTown Tofu Tenders.
i Zhang, X, et al. Arch Intern Med, 2005; 165:1890-95.