|The calcium in fortified soy beverages isn’t as well absorbed by the body as the calcium in cow’s milk, says Robert Heaney, M.D., of Creighton University in Omaha. As reported in the May issue of The American Journal of Clinical Nutrition, he and his colleagues found that the amount of calcium absorbed from five brands of soy milk was typically 25% less than the amount absorbed from cow’s milk.
The researchers believe there may be components in soy that partially block calcium from being absorbed. This shortcoming could be overcome, they say, if manufacturers fortified with 500 milligrams of calcium per cup. For now, simply drink more soy milk.
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