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Validation of Sojasun®, a soy‐based fermented dessert, as an efficient source of calcium
Author(s) -
Joubrel Gwénaële,
Housez Béatrice,
Cazaubiel Murielle,
Coxam Véronique
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.810.9
Subject(s) - bone remodeling , calcium , bone resorption , food science , chemistry , metabolism , endocrinology , medicine , soy protein , fermentation , calcium metabolism
Aging is associated with increased bone turnover and bone loss, mainly in menopausal women in relation with oestrogen deficiency. Women with low calcium (Ca) intake are at greater risk for bone loss. Soy products are naturally low Ca content, but often fortified with Ca at a level equivalent to many dairy foods. A double blind, randomized parallel‐arm clinical trial was carried out to compare the effects of calcium naturally present in yogurt vs. a calcium‐fortified soy‐based fermented dessert (Sojasun® containing Lipocal®, triphosphate Ca encapsulated with lecithin) on bone metabolism in early menopausal women (N = 44). Subjects consumed study products three times a day for 12 weeks. Both dairy and soy yoghurts contained 150 mg Ca per serving. Bone metabolism parameters (BALP for formation and CTX as a marker for resorption) were evaluated at baseline and end of treatment. A decline in bone turnover was noticed in the 2 groups, as observed by a decrease in bone parameters in both groups. No statistical differences were observed after 12 weeks of consumption, suggesting that both sources of calcium were equivalent. Supplementation with calcium seems to limit bone metabolism turnover, as shown by the reduction in bone metabolism parameters in both groups.