PhD Oral Defence: Supplemental and dietary calcium intakes in postmenopausal women
PhD Oral Defence of Angel Ong, School of Human Nutrition
Adequate calcium intake is essential for optimal bone health throughout the lifespan. Major sources of dietary calcium in the North American diet consist of milk and milk products. Supplemental calcium is often recommended in view of inadequate intakes from the diet to meet the Recommended Dietary Allowance (RDA). However, it remains uncertain whether supplemental calcium intake or greater intakes of calcium from foods associate with increased risk of cardiovascular events and mortality, especially in postmenopausal women. The relationship between supplemental and dietary calcium intakes and markers of vascular and bone health was examined in postmenopausal women. Calcium intake at the level of the RDA, from either dietary sources alone or predominantly from supplemental sources, does not promote systemic inflammation in healthy postmenopausal women. Both sources of calcium have similar beneficial skeletal actions in vitamin D sufficient postmenopausal women, as demonstrated by significant decreases in bone turnover markers following 12-month interventions. Major contributors to dietary calcium, (i.e. milk, yogurt, and cheese) intake did associate with selected markers of inflammation. This body of work significantly contributes to the growing evidence supporting the safety of both supplemental and dietary sources of calcium in healthy postmenopausal women to meet dietary targets.