The amount of calcium your body can really absorb and use.
The proportion of calcium ingested that is actually absorbed and utilized by the body, influenced by digestive, dietary, and individual factors.
The calcium in food is not entirely absorbed by the digestive system. Several factors affect this absorption: the presence of vitamin D, gastric pH, meal composition, and individual characteristics of the digestive system. For example, milk calcium is better absorbed than spinach, although the latter contains more.
Calcium bioavailability determines the actual effectiveness of calcium intake for bone mineralization and biological functions.
Combine calcium sources with vitamin D to improve absorption. Prefer dairy products and cruciferous vegetables over oxalate-rich spinach. Space out your calcium intake throughout the day.
Better 500 mg of well-absorbed calcium than 1000 mg poorly absorbed.
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