Shirasuboshi (boiled and semi-dried whitebait) is a processed seafood that is abundant in calcium. It is eaten whole and commonly consumed in Japan. In this study, we examined the e#ect of Sudachi (Citrus sudachi Hort. ex. Shirai) juice on calcium, magnesium and phosphorus bioavailability in healthy young men. Dried shirasuboshi powder treated with distilled water (C) or sudachi juice (S,*) was prepared for use in two experimental diets, the control diet and the sudachi diet. Either S,* or C was added to a basal diet with a low calcium content (+2* mg/d). The basal diet and the two experimental diets were each consumed for 0 d by six healthy young men according to a randomized and crossover design. The apparent absorption and retention of calcium, magnesium and phosphorus from shirasuboshi were determined and were found to be significantly higher in the sudachi diet than in the control diet. The apparent absorption and retention of calcium from the basal diet were found to be in negative balance. Our results indicate that shirasuboshi added to sudachi juice was associated with increased mineral bioavailability in healthy young men.

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