It is important to understand where to find calcium in food, but there are a variety of factors that can interfere with the absorption of even the best sources of calcium. Which of these statements describes ways calcium bioavailability or absorption may be reduced? Select all that apply

a. consuming calcium sources high in lactose
b. eating a low-protein diet
c. choosing calcium sources high in oxalates, like spinach
d. consuming vitamin D with a calcium-containing food
e. consuming large amounts of calcium at one time

Absorbtion or bioavailability of calcium may be reduced by option b,c and option e.

b. eating a low-protein diet

c. choosing calcium sources high in oxalates, like spinach

e. consuming large amounts of calcium at one time

Explanation:

• Absorbtion of calcium can be reduced by eating low protein diet because protein helps reduce the way our intestines absorp calcium in the body.

• Choosing calcium sources high in oxaletes, like spinach helps reduce the bioavailability or absorption of calcium because there is a high amount of oxalic acid in spinach. Oxalic acid form insoluble crystal salt which later goes off by binding with calcium.

• Absorption or bioavailability of calcium can also be reduced by consuming large amounts of calcium at a time because if enough calcium is consumed at once, the chances of calcium absorption becomes less.

where in your body is there an enzyme that does function at a high or low ph? what is the name of that enzyme and its function?