1. Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk 
Regine M. van der Hee, MSc, Silvia Miret, PhD, Marieke Slettenaar, MSc, Guus S.M.J.E. Duchateau, PhD, Anton G. Rietveld, PhD, Joy E. Wilkinson, PhD, Patricia J. Quail, PhD, Mark J. Berry, PhD, Jack R. Dainty, Med Sc, Birgit Teucher, PhD, Susan J. Fairweather-Tait, PhD 
Journal of the American Dietetic Association 
Volume 109, Issue 5, Pages (May 2009)
DOI: /j.jada
Copyright © 2009 American Dietetic Association Terms and Conditions

2. Figure
Mean percent fractional absorption (FA) of calcium from 3% butterfat ice cream (26%±8%; coefficient of variation [CV]=30%; range=15% to 39%), 9% coconut oil ice cream (28%±5%; CV=18%; range=17% to 38%) and milk (31%±8%; CV=26%; range=17% to 49%) measured in serum collected 24 hours after dosing (n=16). NS=not significant (P<0.05).
Journal of the American Dietetic Association  , DOI: ( /j.jada )
Copyright © 2009 American Dietetic Association Terms and Conditions