The health benefits of calcium citrate malate: a review of the supporting science.
There has been considerable investigation into the health benefits of calcium citrate malate (CCM) since it was first patented in the late 1980s. This chapter is a comprehensive summary of the supporting science and available evidence on the bioavailability and health benefits of consuming CCM. It highlights the important roles that CCM can play during various life stages. CCM has been shown to facilitate calcium retention and bone accrual in children and adolescents. In adults, it effectively promotes the consolidation and maintenance of bone mass. In conjunction with vitamin D, CCM also decreases bone fracture risk in the elderly, slows the rate of bone loss in old age, and is of benefit to the health and well-being of postmenopausal women. CCM is exceptional in that it confers many unique benefits that go beyond bone health. Unlike other calcium sources that necessitate supplementation be in conjunction with a meal to ensure an appreciable benefit is derived, CCM can be consumed with or without food and delivers a significant nutritional benefit to individuals of all ages. The chemistry of CCM makes it a particularly beneficial calcium source for individuals with hypochlorydia or achlorydia, which generally includes the elderly and those on medications that decrease gastric acid secretion. CCM is also recognized as a calcium source that does not increase the risk of kidney stones, and in fact it protects against stone-forming potential. The versatile nature of CCM makes it a convenient and practical calcium salt for use in moist foods and beverages. The major factor that may preclude selection of CCM as a preferred calcium source is the higher cost compared to other sources of calcium commonly used for fortification (e.g., calcium carbonate and tricalcium phosphate). However, formation of CCM directly within beverages or other fluid foods and/or preparations, and the addition of a concentrated CCM solution or slurry, are relatively cost-effective methods by which CCM can be incorporated into finished food and beverage products.
Reinwald
Susan
S
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907, USA.
Weaver
Connie M
CM
Kester
Jeffrey J
JJ
D000818:Animals; D001682:Biological Availability; D001794:Blood Pressure / Q000187:drug effects / Q000502:physiology; D015519:Bone Density / Q000187:drug effects* / Q000502:physiology; D050071:Bone Density Conservation Agents / Q000378:metabolism / Q000493:pharmacokinetics*; D002118:Calcium / Q000502:physiology*; D002136:Calcium, Dietary / Q000378:metabolism / Q000493:pharmacokinetics*; D019343:Citric Acid; D019587:Dietary Supplements; D005527:Food, Fortified; D006801:Humans; D007408:Intestinal Absorption; D008293:Malates; D009751:Nutritional Requirements; D009909:Oral Health; D010024:Osteoporosis / Q000517:prevention & control
D050071:Bone Density Conservation Agents; D002136:Calcium, Dietary; D008293:Malates; D019343:Citric Acid; C083976:calcium citrate malate; D002118:Calcium