In order to maintain proper calcium levels without depleting bone of its mineral structure, adequate levels of calcium should be included in the diet. Getting the necessary amount of calcium can be challenging, particularly when the diet contains large quantities of foods that are not rich in calcium. The best way to determine how much calcium is consumed regularly is to read the labels of foods eaten frequently. Some food labels express calcium content in both milligrams and percent of the RDA, while others provide only the percentage. When only the percentage is given, it is important to be sure that this amount was calculated using the RDA for the appropriate age and gender.
Foods vary widely in their calcium content.
Dietary calcium is most often consumed via dairy products but is found in many other sources. Standard servings of whole milk, chocolate milk, yogurt, imitation milk, cheese, and calcium carbonate resulted in similar absorption fractions in healthy, postmenopausal women. Hence, these forms of calcium do not vary significantly in absorption. Supplementation, Fortification, and Absorption. When an individual's diet provides inadequate calcium, supplementation with calcium carbonate may be necessary.