Le calcium dans les aliments au soja

Joubrel, Gwénaële;Rowland, Ian;Lecerf, Jean-Michel;Messina, Mark;Arnoldi, Anna;et.al.
(2013) Pratiques en Nutrition : santé et alimentation — Vol. 9, n° 34, p. 30-32 (2013)

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  • Joubrel, GwénaëleLaiterie Triballat s.a., rue Julien-Neveu 2, BP 93106, 35531 Noyal-sur-Vilaine, France
    Author
  • Rowland, IanUniversity of reading, Department of food and nutritional biosciences, Whiteknights PO Box 226, UK-RG6 6AP Reading, United Kingdom
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  • Lecerf, Jean-MichelService de nutrition, Institut Pasteur de Lille, 1 rue du Professeur-Calmette, BP 245, 59019 Lille cedex, France
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  • Messina, MarkNutrition Matters Inc., 439 Calhoun Street, WA-98368, Port Townsend, USA
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  • Delzenne, NathalieUCLouvain
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  • Arnoldi, AnnaUniversità degli studi di Milano, Dipartemento di endocrinologia, fisiopatologia e biologia applicata, Via Balzaretti 9, I-20133 Milano, Italie
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Abstract
Essential for the body, sufficient calcium intake helps to renew and maintain healthy bones. The consumption of calcium-enriched soy foods therefore contributes to improving the dietary intake of calcium. © 2013 Elsevier Masson SAS.
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Joubrel, G., Rowland, I., Lecerf, J.-M., Messina, M., Delzenne, N., Widhalm, K., & Arnoldi, A. (2013). Le calcium dans les aliments au soja. Pratiques en Nutrition : santé et alimentation, 9(34), 30-32. https://doi.org/10.1016/j.pranut.2013.03.007 (Original work published 2013)