The effect of the nature of dietary fiber was determined by measuring soluble and ionic calcium using an in vitro method. Results show the existence of a chemical interaction between calcium and fiber and/or protein. Lignin, oat bran, and wheat bran, which contain endogenous protein and phytic acid, with or without added protein, reduced calcium availability by 2−20% possibly through the formation of stable and insoluble complexes between fiber/phytic acid and calcium. When combined with fiber (with the exception of pectin), beef and casein had no significant effect on soluble calcium. When compared with the fiber-free control, soy and lignin decreased soluble calcium. As well, soy, wheat bran, lignin, and cellulose decreased ionic calcium, suggesting an interaction effect.
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Blaney et al. (1996) studied this question.
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