Above all balance and good food. Calcium and phosphorus metabolism are interconnected with effects on parathyroid hormone (PTH), 1,25-dihydroxyvitamin D (1,25(OH)2D), serum and urinary calcium and phosphorus concentrations, including absorption intestinal, urinary excretion and skeletal actions. Many studies have shown that increased phosphorus (P) intake can have negative effects on the skeleton, while calcium (Ca) intake can have a protective effect. As there may be an optimal balance between nutrients in relation to bone health, interest has focused on the dietary Ca:P ratio. Research data in both animals and humans indicate that a low Ca:P ratio has a negative impact on the skeleton, but there is also evidence to suggest that if P intake is high, it may have negative health effects. High dietary phosphorus has been implicated in several processes related to accelerated aging: for example, increased risk of fractures, cancer proliferation, cardiac and skeletal muscle dysfunction, and vascular calcification. Currently, dietary phosphorus is estimated to exceed the RDA by 1.5 to 2 times, which is of particular concern for people with cardiovascular disease. Both high and low dietary phosphorus can cause adverse health effects and impair longevity, and it may be important to consider implementing phosphorus analysis as a routine measurement in clinical practice.
These documents list the calcium and phosphorus content of a 1-cup serving of each food. Proper bone health and development depends not only on adequate amounts of calcium, but also on an adequate ratio of calcium and phosphorus. Feeding a variety of foods helps minimize nutrient imbalances or deficiencies. In general, leafy green vegetables are the best food for most herbivorous animals. Items from the “Ideal Ratio” list can be fed generously, along with items from the “High Ratio” list (preferred foods are IN BOLD). Items from the “Moderate Ratio” list can be used. Minimize items on the “Poor Ca/P Ratio” list, especially items in the bottom half of that list; These are foods very poor in calcium.
In addition to the two canonical calciumtropic hormones, namely parathyroid hormone and 1,25-dihydroxyvitamin, there are other endocrine and paracrine factors, such as prolactin, estrogen and insulin-like growth factor. which are known to directly stimulate intestinal calcium absorption.
There are certain factors that can affect its absorption, causing it to be reduced, among them are:
1) Age: the efficiency of calcium absorption decreases with age, so calcium requirements increase in people over 70 years of age.
2) Oxalates (oxalic acid) and phytates (phytic acid): are components that are found, in the case of oxalates in vegetables such as spinach and in the case of phytates in cereals, legumes or nuts. Both are capable of forming insoluble complexes with minerals such as calcium, reducing their absorption and bioavailability.
3) The calcium/phosphorus ratio: a ratio greater than 1.5 in the diet determines greater renal calcium elimination. In milk this ratio is between 1 and 1.51.
4) Insoluble fiber: despite its multiple benefits, it seems to affect the bioavailability of minerals such as calcium, reducing it.
5) Excess fat also negatively affects the absorption of this mineral.
6) Excessive consumption of caffeine and alcohol can also affect the decrease in calcium absorption. However, the effects of caffeine on its absorption are not noticeable at doses lower than 400 mg/day, and are compensated with the adequate intake of milk or dairy derivatives1.
7) Stress: Stress can have a negative effect on the production of HCl in the stomach and on the body's normal digestive behavior and therefore can have a negative effect on calcium absorption.
8) Caffeine, drugs such as anticoagulants, cortisone and thyroxine reduce the absorption of calcium in the body.
9) Lack of exercise and vitamin D deficiency cause decreased calcium absorption.
On the contrary, certain factors can help increase calcium absorption, such as:
1) Vitamin D: this vitamin, present in some foods and produced by the body when exposing the skin to the sun, increases the absorption of this mineral. Accompany K2. Exercise along with the intake of vitamin D helps the absorption of calcium, thus strengthening bones.
2) Parathyroid hormone: increases calcium transport across the membrane of intestinal cells.
3) Acidic environment: Hydrochloric acid secreted in the stomach during the digestion process is necessary for the absorption of calcium in the duodenum. Calcium supplements can be taken with magnesium before bed or between meals due to the acidic environment needed in the stomach to assimilate calcium. Always consult a doctor before starting a new supplement regimen.
4) Milk Lactose: favors absorption in infants. The intestinal microbial flora acts on lactose to form acid, which causes a reduction in pH, making calcium more soluble.
5) Amino acids: Supplemental calcium is often chelated, or combined with protein molecules called amino acids, to help the body absorb them during digestion. Lysine and arginine increase calcium absorption.
6) The acidic pH, as occurs in yogurt, causes calcium and phosphorus to pass into the soluble phase, which can favor their absorption.
7) Prebiotics also have repercussions on the absorption of certain minerals, thus favoring an increase in the availability of calcium. These effects seem to be a result of the type of carbohydrate, the degree of fermentation caused by the intestinal microbiota and the dose ingested.
8) Casein (major protein in milk) has the ability to promote intestinal absorption of calcium. This is because in the gastrointestinal tract casein is digested, forming compounds capable of binding calcium that increase its absorption through the intestine1.
9) Lactose, in addition to providing energy for the body, facilitates the intestinal absorption of calcium1.
10) Vitamin C, for its part, can also increase the absorption of this mineral.
Milk is an excellent source of calcium not only because of the amount contained, but also because its nutrient composition favors its absorption. Thus, of the calcium provided by milk, more than 85% is available for absorption.
Above all balance and good food. Calcium and phosphorus metabolism are interconnected with effects on parathyroid hormone (PTH), 1,25-dihydroxyvitamin D (1,25(OH)2D), serum and urinary calcium and phosphorus concentrations, including absorption intestinal, urinary excretion and skeletal actions. Many studies have shown that increased phosphorus (P) intake can have negative effects on the skeleton, while calcium (Ca) intake can have a protective effect. As there may be an optimal balance between nutrients in relation to bone health, interest has focused on the dietary Ca:P ratio. Research data in both animals and humans indicate that a low Ca:P ratio has a negative impact on the skeleton, but there is also evidence to suggest that if P intake is high, it may have negative health effects. High dietary phosphorus has been implicated in several processes related to accelerated aging: for example, increased risk of fractures, cancer proliferation, cardiac and skeletal muscle dysfunction, and vascular calcification. Currently, dietary phosphorus is estimated to exceed the RDA by 1.5 to 2 times, which is of particular concern for people with cardiovascular disease. Both high and low dietary phosphorus can cause adverse health effects and impair longevity, and it may be important to consider implementing phosphorus analysis as a routine measurement in clinical practice.
https://link.springer.com/chapter/10.1007/978-1-4939-6566-3_10 (2017).--
https://www.mdpi.com/2072-6643/12/10/3001 (2020).--
These documents list the calcium and phosphorus content of a 1-cup serving of each food. Proper bone health and development depends not only on adequate amounts of calcium, but also on an adequate ratio of calcium and phosphorus. Feeding a variety of foods helps minimize nutrient imbalances or deficiencies. In general, leafy green vegetables are the best food for most herbivorous animals. Items from the “Ideal Ratio” list can be fed generously, along with items from the “High Ratio” list (preferred foods are IN BOLD). Items from the “Moderate Ratio” list can be used. Minimize items on the “Poor Ca/P Ratio” list, especially items in the bottom half of that list; These are foods very poor in calcium.
https://irp-cdn.multiscreensite.com/cc78ef9e/files/uploaded/Vegies-Ca-P-contents-REVISED.pdf
A GOOD CA:P RATIO IS IMPORTANT FOR THE HEALTH OF ALL ANIMALS
CHARTS:
1) Vegetable Chart -- vitamin C, calcium, phosphorus, Ca:P ratio -- PRINT
2) Fruit Chart -- vitamin C, calcium, phosphorus, Ca:P ratio -- PRINT
3) Vitamin C -- high/low ordered list -- PRINT
4) Calcium -- high/low ordered list -- PRINT
5) Calcium:Phosphorus Ratios -- high/low ordered list -- PRINT
6) Oxalic Acid -- both alphabetic and high/low ordered lists of select vegetables -- PRINT
7) Calcium/Phosphorus Ratio EXCEL Calculator -- enter weight in grams and generate a calcium:phosphorus ratio for a day's worth of foods
https://www.guinealynx.info/diet_ratio.html
Factors that affect calcium absorption
In addition to the two canonical calciumtropic hormones, namely parathyroid hormone and 1,25-dihydroxyvitamin, there are other endocrine and paracrine factors, such as prolactin, estrogen and insulin-like growth factor. which are known to directly stimulate intestinal calcium absorption.
There are certain factors that can affect its absorption, causing it to be reduced, among them are:
1) Age: the efficiency of calcium absorption decreases with age, so calcium requirements increase in people over 70 years of age.
2) Oxalates (oxalic acid) and phytates (phytic acid): are components that are found, in the case of oxalates in vegetables such as spinach and in the case of phytates in cereals, legumes or nuts. Both are capable of forming insoluble complexes with minerals such as calcium, reducing their absorption and bioavailability.
3) The calcium/phosphorus ratio: a ratio greater than 1.5 in the diet determines greater renal calcium elimination. In milk this ratio is between 1 and 1.51.
4) Insoluble fiber: despite its multiple benefits, it seems to affect the bioavailability of minerals such as calcium, reducing it.
5) Excess fat also negatively affects the absorption of this mineral.
6) Excessive consumption of caffeine and alcohol can also affect the decrease in calcium absorption. However, the effects of caffeine on its absorption are not noticeable at doses lower than 400 mg/day, and are compensated with the adequate intake of milk or dairy derivatives1.
7) Stress: Stress can have a negative effect on the production of HCl in the stomach and on the body's normal digestive behavior and therefore can have a negative effect on calcium absorption.
8) Caffeine, drugs such as anticoagulants, cortisone and thyroxine reduce the absorption of calcium in the body.
9) Lack of exercise and vitamin D deficiency cause decreased calcium absorption.
On the contrary, certain factors can help increase calcium absorption, such as:
1) Vitamin D: this vitamin, present in some foods and produced by the body when exposing the skin to the sun, increases the absorption of this mineral. Accompany K2. Exercise along with the intake of vitamin D helps the absorption of calcium, thus strengthening bones.
2) Parathyroid hormone: increases calcium transport across the membrane of intestinal cells.
3) Acidic environment: Hydrochloric acid secreted in the stomach during the digestion process is necessary for the absorption of calcium in the duodenum. Calcium supplements can be taken with magnesium before bed or between meals due to the acidic environment needed in the stomach to assimilate calcium. Always consult a doctor before starting a new supplement regimen.
4) Milk Lactose: favors absorption in infants. The intestinal microbial flora acts on lactose to form acid, which causes a reduction in pH, making calcium more soluble.
5) Amino acids: Supplemental calcium is often chelated, or combined with protein molecules called amino acids, to help the body absorb them during digestion. Lysine and arginine increase calcium absorption.
6) The acidic pH, as occurs in yogurt, causes calcium and phosphorus to pass into the soluble phase, which can favor their absorption.
7) Prebiotics also have repercussions on the absorption of certain minerals, thus favoring an increase in the availability of calcium. These effects seem to be a result of the type of carbohydrate, the degree of fermentation caused by the intestinal microbiota and the dose ingested.
8) Casein (major protein in milk) has the ability to promote intestinal absorption of calcium. This is because in the gastrointestinal tract casein is digested, forming compounds capable of binding calcium that increase its absorption through the intestine1.
9) Lactose, in addition to providing energy for the body, facilitates the intestinal absorption of calcium1.
10) Vitamin C, for its part, can also increase the absorption of this mineral.
Milk is an excellent source of calcium not only because of the amount contained, but also because its nutrient composition favors its absorption. Thus, of the calcium provided by milk, more than 85% is available for absorption.
https://www.lybrate.com/topic/factors-affecting-calcium-absorption-024e/c90f1bea04e46f8ecd0857f6b6d0f99c .----
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3989396/ .----
https://jps.biomedcentral.com/articles/10.1007/s12576-019-00688-3 .---
https://academic.oup.com/nutritionreviews/article/79/12/1307/6118465 .---