More and more evidence prove that sufficient calcium consumption in postmenopausal women reduces loss of bone mass and risk of fractures by about 0.8% every year and even 40% in case of calcium deficiency. Women over 50 should intake 1 200 mg of calcium daily. Calcium amplifies the effect of estrogens applied in osteoporosis prophylactics. The paper presents crucial problems and difficulties in recognition of various sources of calcium. Calcium can be found in numerous food products characterized by various contents and different bioavailability of this ion form this products.
Calcium contents in meat is small. Some vegetable products contain significant amount of calcium but its bioavailability from them is decreased due to high concentration of phytates, oxalic acid and dietary fiber in these products.
The most acceptable source of calcium are dairy products like milk, yogurts and cheese. Dairy products is much better as well.