Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans
The digestibility of cocoa butter was reported in animal but not human studies to be low (60-70% and 89-94%, respectively). These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04-0.18) than in that of humans (0.01). We investigated whether supplem...
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| Veröffentlicht in: | The American journal of clinical nutrition 2001-02, Vol.73 (2), p.246-252 |
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| creator | SHAHKHALILI, Yasaman MURSET, Catherine MEIRIM, Isabelle DURUZ, Eliane GUINCHARD, Sylvie CAVADINI, Claude ACHESON, Kevin |
| description | The digestibility of cocoa butter was reported in animal but not human studies to be low (60-70% and 89-94%, respectively). These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04-0.18) than in that of humans (0.01).
We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile.
Ten men were fed control diets containing 98-101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake.
Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by approximately 9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged.
Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study. |
| doi_str_mv | 10.1093/ajcn/73.2.246 |
| format | Article |
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We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile.
Ten men were fed control diets containing 98-101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake.
Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by approximately 9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged.
Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.</description><identifier>ISSN: 0002-9165</identifier><identifier>EISSN: 1938-3207</identifier><identifier>DOI: 10.1093/ajcn/73.2.246</identifier><identifier>PMID: 11157320</identifier><identifier>CODEN: AJCNAC</identifier><language>eng</language><publisher>Bethesda, MD: American Society for Clinical Nutrition</publisher><subject>Adult ; Biological and medical sciences ; Biological Availability ; Blood ; Cacao - chemistry ; Cacao - metabolism ; Calcium ; Calcium, Dietary - pharmacology ; Chocolate ; Cholesterol, HDL - blood ; Cholesterol, LDL - blood ; Cross-Over Studies ; Dietary Fats - metabolism ; Dietary Supplements ; Digestion - drug effects ; Double-Blind Method ; Fatty acids ; Fatty Acids - analysis ; Feces - chemistry ; Feeding. Feeding behavior ; Food, Fortified ; Fundamental and applied biological sciences. Psychology ; Humans ; Lipids ; Lipids - blood ; Male ; Palmitic Acid - analysis ; Stearic Acids - analysis ; Taste ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>The American journal of clinical nutrition, 2001-02, Vol.73 (2), p.246-252</ispartof><rights>2001 INIST-CNRS</rights><rights>Copyright American Society for Clinical Nutrition, Inc. Feb 2001</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c449t-878128feca80331b0818edf4fa1055c908df65a03719e04e8c9d901c924179433</citedby><cites>FETCH-LOGICAL-c449t-878128feca80331b0818edf4fa1055c908df65a03719e04e8c9d901c924179433</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=868684$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11157320$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>SHAHKHALILI, Yasaman</creatorcontrib><creatorcontrib>MURSET, Catherine</creatorcontrib><creatorcontrib>MEIRIM, Isabelle</creatorcontrib><creatorcontrib>DURUZ, Eliane</creatorcontrib><creatorcontrib>GUINCHARD, Sylvie</creatorcontrib><creatorcontrib>CAVADINI, Claude</creatorcontrib><creatorcontrib>ACHESON, Kevin</creatorcontrib><title>Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans</title><title>The American journal of clinical nutrition</title><addtitle>Am J Clin Nutr</addtitle><description>The digestibility of cocoa butter was reported in animal but not human studies to be low (60-70% and 89-94%, respectively). These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04-0.18) than in that of humans (0.01).
We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile.
Ten men were fed control diets containing 98-101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake.
Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by approximately 9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged.
Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.</description><subject>Adult</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>Blood</subject><subject>Cacao - chemistry</subject><subject>Cacao - metabolism</subject><subject>Calcium</subject><subject>Calcium, Dietary - pharmacology</subject><subject>Chocolate</subject><subject>Cholesterol, HDL - blood</subject><subject>Cholesterol, LDL - blood</subject><subject>Cross-Over Studies</subject><subject>Dietary Fats - metabolism</subject><subject>Dietary Supplements</subject><subject>Digestion - drug effects</subject><subject>Double-Blind Method</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Feces - chemistry</subject><subject>Feeding. Feeding behavior</subject><subject>Food, Fortified</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Lipids</subject><subject>Lipids - blood</subject><subject>Male</subject><subject>Palmitic Acid - analysis</subject><subject>Stearic Acids - analysis</subject><subject>Taste</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0002-9165</issn><issn>1938-3207</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpd0M-L1TAQB_AgivtcPXqVoOCtb2eStE28ycNfsOBFzyFNEzePNKlNetj_3iz7UJA5DAwfZoYvIa8RjgiK35izTTcjP7IjE8MTckDFZccZjE_JAQBYp3Dor8iLUs4AyIQcnpMrROzHhg7EnUy0YV9o2dc1usWlamrIiWZP7V22OZrqPlDnvbOVtrltM0OnvVa30Tn8cqWGKcRQ76lJM51izjONYQ1zoSHRu30xqbwkz7yJxb269Gvy8_OnH6ev3e33L99OH287K4SqnRwlMtkuGQmc4wQSpZu98Aah760COfuhN8BHVA6Ek1bNCtAqJnBUgvNr8v5x77rl33t7TS-hWBejSS7vRY_QSwmDavDtf_Cc9y213zTjqIQUXDbUPSK75VI25_W6hcVs9xpBP4SvH8LXI9dMt_Cbf3NZuk-Lm__pS9oNvLsAU6yJfjPJhvLXyaGV4H8AzvCMZA</recordid><startdate>20010201</startdate><enddate>20010201</enddate><creator>SHAHKHALILI, Yasaman</creator><creator>MURSET, Catherine</creator><creator>MEIRIM, Isabelle</creator><creator>DURUZ, Eliane</creator><creator>GUINCHARD, Sylvie</creator><creator>CAVADINI, Claude</creator><creator>ACHESON, Kevin</creator><general>American Society for Clinical Nutrition</general><general>American Society for Clinical Nutrition, Inc</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7T7</scope><scope>7TS</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20010201</creationdate><title>Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans</title><author>SHAHKHALILI, Yasaman ; MURSET, Catherine ; MEIRIM, Isabelle ; DURUZ, Eliane ; GUINCHARD, Sylvie ; CAVADINI, Claude ; ACHESON, Kevin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c449t-878128feca80331b0818edf4fa1055c908df65a03719e04e8c9d901c924179433</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Adult</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>Blood</topic><topic>Cacao - chemistry</topic><topic>Cacao - metabolism</topic><topic>Calcium</topic><topic>Calcium, Dietary - pharmacology</topic><topic>Chocolate</topic><topic>Cholesterol, HDL - blood</topic><topic>Cholesterol, LDL - blood</topic><topic>Cross-Over Studies</topic><topic>Dietary Fats - metabolism</topic><topic>Dietary Supplements</topic><topic>Digestion - drug effects</topic><topic>Double-Blind Method</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Feces - chemistry</topic><topic>Feeding. 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These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04-0.18) than in that of humans (0.01).
We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile.
Ten men were fed control diets containing 98-101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake.
Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by approximately 9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged.
Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.</abstract><cop>Bethesda, MD</cop><pub>American Society for Clinical Nutrition</pub><pmid>11157320</pmid><doi>10.1093/ajcn/73.2.246</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Biological and medical sciences Biological Availability Blood Cacao - chemistry Cacao - metabolism Calcium Calcium, Dietary - pharmacology Chocolate Cholesterol, HDL - blood Cholesterol, LDL - blood Cross-Over Studies Dietary Fats - metabolism Dietary Supplements Digestion - drug effects Double-Blind Method Fatty acids Fatty Acids - analysis Feces - chemistry Feeding. Feeding behavior Food, Fortified Fundamental and applied biological sciences. Psychology Humans Lipids Lipids - blood Male Palmitic Acid - analysis Stearic Acids - analysis Taste Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans |
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