Improving calcium Bioavailability: Strategies, challenges, and future perspectives

Background

Calcium is the most abundant mineral in the human body, being essential for the modulation of several physiological functions. The body primarily acquires calcium through dietary sources. Although many foods, such as dairy products, green leafy vegetables, and grains, are rich in calcium, its bioavailability is often limited due to chelation by compounds presents in these foods, including proteins, phytates, and oxalates. To overcome this limitation, various strategies have been developed, such as calcium encapsulation, structural modification of calcium salts, and the exploration of alternative calcium sources.

Scope and approach

This review highlights the factors influencing calcium absorption, commonly consumed calcium-rich foods, and recent strategies to improve calcium bioavailability.

Key findings and conclusions

Global statistics indicate that calcium deficiency has become a significant health concern. Current dietary trends—often lacking an emphasis on calcium-rich foods—combined with the low bioavailability of calcium in many food sources are the primary contributors to this issue. To address the problem, three main strategies have been explored: (1) modifying the structure of calcium salts, primarily by reducing their particle size to micro and nanoscale levels. (2) utilizing alternative calcium sources, such as bones from marine organisms; and (3) encapsulating calcium to isolate or complex it, thereby minimizing interactions with antinutritional factors. However, evidence regarding the effectiveness of these strategies remains limited, underscoring the need for further research.