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Murillo A, Campos MS, Varela G. Factors affecting digestibility, absorption and retention of calcium. Effect of oxalate, ethylenediamine tetraacetic acid (disodium salt), nitrilotriacetic acid, lysine and protein quality. Revista Espanola de Fisiologia. 1972; 28(2):115-123. (NA43) [For 10 days adult rats were given a diet containing protein from groundnuts 12%, Ca 0.4% supplied by calcium carbonate as sole source, fat 4%, cellulose 8% and minerals, vitamins, sugar and wheat starch to 100%; the same diet but with cooked beef liver to supply the protein; the same as the first diet but with Ca supplied by calcium oxalate; as the first but with Ca supplied in a complex with EDTA-Na2. Other rats were given the first diet with 1.34% sodium oxalate for 3 days after which some were killed and the rest kept for 20 days on the same diet without or with 0.3% EDTA-Na2 or 0.3% nitrilotriacetic acid. Ca absorption fell from 32.6 to 4.4% when sodium oxalate was added to the diet. When EDTA-Na2 was added to the diet with oxalate Ca absorption rose to 16.5% but total body Ca fell. Ca digestibility was 58.3% when Ca was given as the carbonate and was 48.4% when given as a complex with EDTA-Na2. Nitrilotriacetic acid caused Ca balance to become negative and a net loss of Ca from bone. Ca digestibility was significantly higher, 58.3%, with groundnut protein than with protein of cooked liver, 35.3%. When 1% lysine was added to the diet with liver Ca digestibility improved.]

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