Impact of increasing calcium in the diet on nutrient consumption, plasma lipids, and lipoproteins in humans

Njeri Karanja, Cynthia Morris, Patricia Rufolo, Geoffrey Snyder, D. Roger Illingworth, David A. McCarron

Research output: Contribution to journalArticle

42 Scopus citations


This study examined the feasibility of increasing food-derived calcium to 1500 mg/d and the impact of this change on plasma lipids and nutrient consumption in hypertensive (n = 130) and normotensive (n = 196) participants. Three interventions were applied in a randomized, parallel, placebo-controlled fashion: 1) counseling to increase dietary calcium through food consumption to 1500 mg/d (n = 106), 2) a 1000-mg/d calcium supplement (n = 109), or 3) placebo (n = 111). Plasma lipids were measured before and after 12 wk of intervention whereas nutrient intake was monitored throughout the study. At baseline, hypertensive patients reported lower intakes of carbohydrates, calcium, magnesium, phosphorus, potassium, iron, vitamin D, thiamin, and riboflavin (all P <0.05). They also had lower HDL (P = 0.014) and higher LDL (P <0.05) compared with normotensive subjects. During intervention, calcium, magnesium, phosphorus, potassium, thiamin, riboflavin, and vitamins C and D increased (P <0.01) in the group receiving food calcium but not in the placebo or supplement groups. No changes occurred in plasma lipids or lipoproteins after 12 wk of intervention.

Original languageEnglish (US)
Pages (from-to)900-907
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Issue number4
Publication statusPublished - Apr 1994


ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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