TY - CHAP
T1 - Calcium-fortified soymilk
T2 - Function and health benefits
AU - Stojanovska, Lily
AU - Ayyash, Mutamed
AU - Apostolopoulos, Vasso
N1 - Publisher Copyright:
© 2016 The Royal Society of Chemistry.
PY - 2016
Y1 - 2016
N2 - Calcium is an essential element to human bones where 99% of total calcium in the body is found in teeth and bones. Calcium is absorbed by active transport and passive diffusion across the intestinal mucosa. Calcium deficiency can lead to disorders like osteoporosis. Calcium is present in dairy foods and calcium-fortified products, such as soymilk. With increasing allergies to milk proteins in the last 2 decades, calcium in the diet has been reduced, leading to calcium deficiency. Soymilk has therefore become an alternative to milk and its products. However, the amount of calcium in soymilk is low, and therefore the need for calcium fortification. Soy products have played an integral part in the Asian diet for many centuries. In the western diet soy products are used due to their protein content, but more importantly for the health benefits in the prevention and treatment of chronic diseases, notably cancer, osteoporosis and heart disease. This chapter discusses the beneficial effects of soymilk in health and disease.
AB - Calcium is an essential element to human bones where 99% of total calcium in the body is found in teeth and bones. Calcium is absorbed by active transport and passive diffusion across the intestinal mucosa. Calcium deficiency can lead to disorders like osteoporosis. Calcium is present in dairy foods and calcium-fortified products, such as soymilk. With increasing allergies to milk proteins in the last 2 decades, calcium in the diet has been reduced, leading to calcium deficiency. Soymilk has therefore become an alternative to milk and its products. However, the amount of calcium in soymilk is low, and therefore the need for calcium fortification. Soy products have played an integral part in the Asian diet for many centuries. In the western diet soy products are used due to their protein content, but more importantly for the health benefits in the prevention and treatment of chronic diseases, notably cancer, osteoporosis and heart disease. This chapter discusses the beneficial effects of soymilk in health and disease.
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U2 - 10.1039/9781782622130-00310
DO - 10.1039/9781782622130-00310
M3 - Chapter
AN - SCOPUS:84952930603
T3 - Food and Nutritional Components in Focus
SP - 310
EP - 328
BT - Calcium
A2 - Preedy, Victor R.
PB - Royal Society of Chemistry
ER -