Role of calcium in health and reducing the risk of non-communicable diseases

• Aleksandr K. Baturin
• Khaider Kh. Sharafetdinov
• Vera M. Kodentsova

Abstract

Calcium as an essential mineral is involved in many processes in the body, being the main one in the mineral matrix of bones and teeth. It is necessary for conducting nerve impulses, blood coagulation, muscle contraction, regulation of the transport of various ions through the cell membrane, glycogenolysis and gluconeogenesis, and the activity of many enzymes. In Russia, insufficient calcium intake is noted.

The purpose of the work was to assess the role of calcium of various origins in meeting the needs and health of the population.

Material and methods. Literature search was carried out using the PubMed, Google Scholar, ResearchGate, RSCI, CyberLeninka systems, mainly for the last 10 years, with the exception of research of fundamental importance, using the keywords “calcium”, “milk ”, “bioavailability ”.

Results. Dairy consumption is associated with an overall reduction in the risk of noncommunicable diseases, including cardiovascular disease, type 2 diabetes mellitus, and some types of cancer. Calcium in natural milk and dairy products, as well as calcium of milk origin, has a higher bioavailability and absorption than from other sources of synthetic or natural mineral origin. The recommendation to reduce dairy consumption may be counterproductive to health and therefore may increase health care costs.

Conclusion. Milk and dairy products are the optimal source of calcium. The high bioavailability of calcium of milk origin justifies the expediency of its preferred use in dietary nutrition, both as part of therapeutic diets in hospitals and nutrition in social service institutions, and in outpatient practice. Additional studies, including randomized controlled trials, may be needed to explore in more detail the optimal consumption of milk and dairy products, as well as the use of calcium-containing pharmaceutical products and dietary supplements.

Keywords:calcium, milk; bioavailability; healthy nutrition; non-communicable diseases

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