Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Effect of Citrus Fruit (Sudachi) Juice on Absorption of Calcium from Whole Small Fish in Healthy Young Men
Yoshitaka NIITakamasa OSAWADaisuke KUNIIKazuhiro FUKUTAKentaro SAKAIMaki KONDOShigeru YAMAMOTO
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2006 Volume 12 Issue 1 Pages 27-30


Shirasuboshi (boiled and semi-dried whitebait) is a processed seafood that is abundant in calcium. It is eaten whole and commonly consumed in Japan. In this study, we examined the effect of Sudachi (Citrus sudachi Hort. ex. Shirai) juice on calcium, magnesium and phosphorus bioavailability in healthy young men. Dried shirasuboshi powder treated with distilled water (C) or sudachi juice (S20) was prepared for use in two experimental diets, the control diet and the sudachi diet. Either S20 or C was added to a basal diet with a low calcium content (180mg/d). The basal diet and the two experimental diets were each consumed for 6d by six healthy young men according to a randomized and crossover design. The apparent absorption and retention of calcium, magnesium and phosphorus from shirasuboshi were determined and were found to be significantly higher in the sudachi diet than in the control diet. The apparent absorption and retention of calcium from the basal diet were found to be in negative balance. Our results indicate that shirasuboshi added to sudachi juice was associated with increased mineral bioavailability in healthy young men.

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© 2006 by Japanese Society for Food Science and Technology
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