“…These foods are also characterized by high phosphorous and calcium contents (Simova, Ivanov, & Simov, 2008). To date, the effect of calcium on zinc absorption has been intensely debated: some authors have suggested that it decreases zinc bioavailability (Dursun & Aydogan, 1994;Hunt, 2003;Maret & Sandstead, 2006;Walter, Rimbach, Most, & Pallauf, 2000), while others state that it has no influence (Hallberg, Brune, Erlandsson, Sandberg, & Rossander-Hultén, 1991;Lönnerdal, 2000;Takasugi, Matsui, Omori, & Yano, 2007) or even a stimulatory effect (Diaz-Castro, Alferez, Lopez-Aliaga, Nestares, & Campos, 2009). A further property that makes milk-based products like yoghurt and cheese the logical choice for zinc fortification is their low pH (Rosado, 2003).…”