Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Nutrition
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.



Frequently Asked Questions

Can you do without milk and dairy products and still have sufficient calcium intake?

A hard thing to do, unless you completely change your eating habits. Dairy foods are an essential source of calcium, in both quantity and quality. Dairy calcium is regarded as the "reference" calcium.

A glass of milk (250 ml) provides 300 mg of calcium. The same quantity is contained in 2 yoghurts, 30 g of Comté [hard cheese], 80 g of Camembert [soft cheese], 300 g of fromage blanc curds. Calcium in milk and dairy products is recognised as being more bioavailable than calcium from plant sources. Fruit and vegetables, as well as certain (calcium-rich) mineral waters, can provide additional sources of this mineral.

Source: IFN


MORE QUESTIONS

ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 30/07/2014
View all search results