Calcium Absorption from Fortified Soymilk in Osteopenic Postmenopausal Women

Consumption of soy isoflavones is becoming increasingly popular among postmenopausal women seeking to reduce symptoms associated with menopause and estrogen deficiency. Isoflavones might protect against chronic diseases associated with menopause, such as osteoporosis and cardiovascular disease. Consumption of soy protein and isoflavones may be associated with attenuation of bone loss, lowering of urinary calcium and increase of bone mineral density in postmenopausal women. The biologically active isoflavone isomers are the aglycone configurations of genistein and daidzein. Intestinal microflora reduces daidzein to equol, a highly active metabolite with estrogen-like chemical structure. Soymilk fortification might be an effective way to increase calcium intake although calcium bioavailability in soymilk is highly determined by the type of fortificant used. Fermentation of soy milk with probiotics with Lactobacillus and Bifidobacterium has the potential benefit of increasing calcium bioavailability and absorption. Reduction in phytic acid content of soy milk can potentially increase absorption not only of calcium but also iron, zinc, copper and magnesium. Calcium absorption and bioavailability from calcium fortified soymilk is found to be similar to that of cows’ milk in osteopenic postmenopausal women