August 19, 2026

New Research Shows Only 30% of Calcium in Global Food Supply Is Bioavailable

New research reveals only 30% of calcium in the global food supply is bioavailable. Discover how chelated minerals improve calcium bioavailability.

New research from the U.S. and Canada entity of the International Life Sciences Institute (ILSI), partially funded by Balchem, estimates that globally 30% of calcium in the food supply is bioavailable.¹

Published in The Journal of Nutrition, the study applied a recently developed algorithm to data from the Food and Agriculture Organization (FAO) Food Balance Sheets (FBS) in order to evaluate the global impact of anti-nutrients like phytates and oxalates on calcium bioavailability. The results highlight opportunities for food and supplement brands to optimize their formulations with bioavailable ingredients that limit the effect of anti-nutrients on mineral absorption.

New Algorithm Reveals Global Gaps in Calcium Absorption

An ILSI U.S. and Canada scientific committee has developed a predictive equation for calcium bioavailability in collaboration with Balchem. The algorithm considers the calcium content of a wide variety of foods, as well as the anti-nutrients oxalate and phytate.1,2 Commonly found in staples of plant-based diets like beans and pulses, these molecules interact with free mineral ions from dietary intake or inorganic mineral salt-based supplements, forming complexes that cannot be absorbed efficiently in the body.³

The result? Reduced absorption of essential minerals, such as calcium. Now, this latest study represents the first use of the algorithm in a global context, offering a valuable framework to estimate bioavailable calcium across diverse food systems, on a country-by-country basis.

Regional Disparities in Calcium Bioavailability: Influence of Dietary Composition

While the global average of bioavailable calcium in the food supply was only 30%, there were significant variations between different countries and regions.* For example, in Asia and Africa, the study found that only 23% and 19% of calcium in the food supply was bioavailable, respectively.

This reveals significantly lower calcium adequacy in those regions compared to EU member countries, where on average 49% of calcium in the food supply was found to be bioavailable, and the U.S., where calcium bioavailability was calculated at 47%. Southeast Asia, parts of South America, and the Middle East were also found to have relatively low levels of bioavailable calcium compared to Europe and the US.

These findings can be explained by the composition of foods available in each country’s food supply, and they further indicate that diet composition significantly influences bioavailable calcium. In fact, reliance on plant-based sources, especially when paired with limited dairy intake, is a major driver of the difference in calcium bioavailability by region.

Overcoming the Anti-nutrient Challenge

“It’s great to see our algorithm being applied in a global context for the first time. The findings shine a spotlight on the challenge anti-nutrients pose for mineral absorption, compromising the accuracy of intake measurements and limiting the impact of diet and supplementation.”

“This ultimately highlights the need for future research to incorporate bioavailability data into intake data to better reflect regional dietary patterns and nutrient interactions. Strengthening this evidence will enhance our ability to design strategies that improve access to bioavailable calcium through more tailored food recommendations, fortification, supplementation, and other policy approaches.”

— Stephane Vidry, PhD, Executive Director, ILSI U.S. and Canada and ILSI Global

“These findings underscore the need to raise awareness of the impact that these anti-nutrients can have on mineral nutrition.”

“Ultimately, if calcium cannot be properly absorbed due to the presence of anti-nutrients, many people are missing out on crucial health benefits.”

— Eric Ciappio, PhD, RD, Senior Manager, Nutrition Science, Balchem HNH

Mineral Chelation as Anti-nutrient Protection

One effective approach to limit the impact of anti-nutrients is to use chelated mineral ingredients, which can help deliver superior absorption. Chelation is a process where minerals are bound to organic molecules such as amino acids. This forms a stable and readily absorbable complex with a protective structure around the mineral ion, shielding it from anti-nutrient interference.

For example, chelated iron (ferrous bisglycinate) has been recognized by the World Health Organization for its greater absorption compared to conventional iron salts such as ferrous sulfate when in the presence of phytates.⁴Chelated minerals also offer superior gastrointestinal tolerability than inorganic alternatives,⁵ as well as formulation advantages like enhanced solubility.⁶

“Through investments in research and our pioneering Albion^® Minerals portfolio, we are dedicated to be leading the way in chelation science to help people get the most out of mineral nutrition.”

“Looking forward, Balchem is excited to continue supporting ILSI’s work as they adapt the model used in this study to investigate the impact of anti-nutrients on the bioavailability of other minerals such as iron.”

— Eric Ciappio, PhD, RD, Senior Manager, Nutrition Science, Balchem HNH