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The USA in 1997 raised the reference dietary intakes of calcium for adults and children. These include estimated average requirements (EARs), recommended dietary allowances (RDAs), adequate intakes (AIs) and tolerable upper intake levels (ULSs). These new values were designed to optimise health and minimise risk of major chronic disease. For children they aim to maximise calcium retention, for adults 31‐50 they aim to achieve a calcium retention. The US recommendations are significantly higher than the British. Emphasises the need for high calcium intakes during phases of rapid growth; stresses how deficits in calcium accretion may never be reversed. Research supports the benefits of increased calcium intake.

Several recent observational studies detected inverse associations between dietary calcium intake and body weight. It was demonstrated that low calcium diets lead to an increase in intracellular calcium concentrations, which in turn act to promote body fat deposition, reduce lipolysis and reduce thermogenesis. Most of the studies have been conducted on adults, however, it was recently demonstrated that longitudinal calcium intake is negatively associated with children's body fat levels. The purpose of the current study is to investigate possible associations between habitual calcium intake and body weight in a group of 7–10 years old children.

Eighty‐five children, 21 boys and 64 girls (mean age: 9.2±0.9) were recruited from 12 primary schools in the London area. Dietary intake was measured using the 7‐day weighed inventory method. Body weight and height measurements were also recorded.

Data suggested that girls have significantly lower intakes of calcium than boys and that 48 per cent of boys and 38 per cent of girls were overweight (above the 91st centile). However, there were no significant correlations between body weight or body mass index (BMI) and habitual intake of dietary calcium in this age group, which is in contrast with the results of similar studies conducted in adults.

One explanation could be that the possible effect of calcium on adiposity and body weight is more pronounced in adulthood than in childhood. It is important for future studies to measure levels of body fat in children together with body weight in conjunction with calcium intake in order to elucidate the original hypothesis.

The intent of this review is to provide a nutritional background for the hypothesis that excessive intakes of calcium and, possibly, vitamin D in adults and the elderly may contribute to an increased risk of cardiovascular diseases.

Recent scientific reports and literature reviews on the linkage between excessive dietary calcium consumption and cardiovascular calcification have been assessed. Prospective human data on this health concern is limited to one recent report from New Zealand of elderly women on calcium supplements for five years. Other supporting evidence is derived from experimental studies over the years and from observations of subjects with gastric ulcers who consumed excessive amounts of milk along with antacids and of “worried well” subjects who took excessive calcium supplements or yogurt.

Calcium loading in arterial walls occurs under these conditions, even among those with healthy renal function, because atherosclerotic plaques in arterial intimal layers readily permit calcium uptake from blood and the formation of bone in inappropriate locations throughout the body, especially in coronary arteries, heart valves, and arteries of other major organs. Arteriosclerotic damage in affluent populations, such as the USA, is common. Bone health seems to benefit little from excessive calcium in late life compared to the damage to arterial function.

Future studies are needed to advance understanding of this diet‐disease linkage.

This review supports recent data that indicates an important relationship between excessive calcium intakes and arterial calcification in adults and the elderly.

Emerging evidence indicates that there may be a link between calcium intake and body composition . However, few review papers to date appear to collate this information. This paper aims to fill this gap.

All randomised controlled trials (RCTs) and large observational studies published between 1998 and 2009 were identified using Medline scientific database. Studies had a minimum duration of 30 days and included all sources of calcium (dairy and supplemental).

Twenty‐one studies were identified; including 14 RCTs and seven large observational studies. Twelve studies (seven of the RCTs) reported that regular consumption of dietary or dairy calcium may reduce fat mass in adults. Nine studies (seven of the RCTs) found no association between calcium intake and body composition. Two studies reported that fat loss was augmented when a calcium‐rich diet was combined with energy restriction. Overall, results from reviewed studies yield conflicting findings. Further intervention studies are needed to “separate out” the effects of habitual, supplemental and dairy calcium. More studies also need to investigate the combined effects of a calcium‐rich diet and energy restriction. Only then can calcium‐rich diets be used alongside conventional treatments for obesity.

This paper gives a concise, up‐to‐date review of literature investigating the link between calcium intake and adult body composition.

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

The purpose of this paper is to study the efficiency of lignin/silica and calcium lignate/calcium silicate as natural antioxidants in styrene-butadiene rubber (SBR) vulcanizates.

It has been found that thermal aging data of the aged sample revealed that SBR vulcanizate undergoes crosslink reactions that lead to embrittlement and ultimately failure. Incorporation of lignin/silica or calcium lignate/calcium silicate, however, resulted in significant improvement of the degradation profile of the vulcanizates at 90±1°C. Loss of tensile strength and flexibility during aging of the SBR compounds with 8 phr lignin/silica or calcium lignate/calcium silicate was mild relative to unfilled polymer, indicating a restricted degradation due to the presence of the investigated compounds. The results obtained revealed that the investigated compounds are good antioxidant, and the evaluation was confirmed by physico-mechanical properties of the vulcanizates, FT-IR spectroscopy, transmission (TEM) and scanning (SEM) electron microscope.

It was noticed that SBR vulcanizates having 8 phr of lignin/silica or calcium lignate/calcium silicate exhibited the best mechanical properties in comparison with other concentrations (1, 2, 4, 6 and 10 phr). Also, results revealed that the lignin/silica derivatives are efficient antioxidants in SBR vulcanizates compared to vulcanizates containing conventional antioxidants used in rubber industry, namely polymerized 2,2,4-trimethyl-1, 2-dihydroquinoline (TMQ), and N-isopropyl-N'-phenyl-P-phenylenediamine (IPPD).

All these results indicated that lignin/silica and calcium lignate/calcium silicate in SBR had good heat resistance and aging resistance, calcium lignate/calcium silicate has an application limitation as not all vulcanizates need to use CaCO₃/calcium salts.

Lignin is usually seen as a waste product of pulp and paper industry and is often used as fuel for the energy balance of the pulping process. It is simple isolation along with silica from rice straw and using it as an antioxidant added further practical utility for this waste.

The importance of lignin/silica derivatives is arisen from their biodegradability and their ease availability from rice straw black liquor.

Calcium plumbate constitutes an important and novel addition to the few existing rust‐inhibitive pigments for the protection of iron and steel. Like red lead it provides protection by a combination of basic and oxidising characteristics, as well as film‐forming properties by interaction with linseed oil. It is believed to passify both cathodic and anodic areas on iron and steel, and in this respect differs from other rust‐inhibitive pigments. In practice, it shows the behaviour which on theoretical grounds might be expected to be associated with this type of inhibition. Linseed oil paints based on calcium plumbate have been found to be remarkably free from any tendency to crack, and their adhesion on galvanised iron and timber suggests the value of suck paints as primers with a wide variety of applications.

Normal calcium metabolism may be considered under six main headings, each closely related to, and dependent on one another. These divisions are: (1) The skeleton; (2) The level of calcium in the blood; (3) The intake of calcium; (4) The output of calcium; (5) The factors which regulate the absorption of calcium from gut; (6) Certain endocrine glands which have a controlling influence on the output of calcium in the urine.

Calcium stearate has been incorporated into carbon paper (7683), e.g. as a filler (7684), and in paper coatings (7685). It can act as a lubricant, leveller, and plasticizer in paper coatings (7686), and gives improved anti‐dust and gloss properties in calendering (7687), and enhanced flow and levelling (7688). Along with ammonium stearate the calcium soap has been used as a lubricant in paper coatings to improve tear strength and gloss (7689), and wet strength. Paper and paperboard have been coated with equal parts of calcium stearate and acrylic/styrene copolymers to increase water resistance (7690). Particles of aluminium hydroxide have been coated with calcium stearate and with stearic acid to give the material hydrophobic properties, resistant to exposure to boiling water and solvents, and useable as a filler in paper (and plastics) (7691). Ketene dimers along with calcium stearate have been used in paper sizing (7692), and the stearate alone has been used to make water resistant abrasive papers (7693), and also, at a concentration of 2/3%, has been employed to render cardboard resistant to water steeping and swelling (7694). Stable dispersions of the stearate soap have been utilized in the surface treatment of computer cards (7695). Titanium dioxide coated with calcium stearate has been included in polyethylene coating compositions for photographic paper supports (7696). Release paper for adhesive lables have contained calcium stearate, to give improved workability on automatic labelling machines (7697).

This paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage.

Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice. The bottled product was stored at 3 and 18°C for 30 weeks, and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation.

Anhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage.

The paper shows that, unlike a number of commercially marketed, calcium‐fortified beverages, these calcium salts stayed in solution in apple juice during extended storage. The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices.