Gorgonzola Cheese and Calcium

11 February 2016



Gorgonzola Cheese and Calcium

Milk and milk derivatives, such as cheese, and hence also Gorgonzola, are rich in calcium.

The intake of this mineral is important in order to protect and develop the skeleton and to prevent the relevant degenerative diseases. For instance, the correct calcium intake is crucial to limit or prevent the onset of diseases such as osteoporosis.

A sufficient amount of calcium intake with food is therefore useful both during growth as well as for adults and elderly people.

In regard to calcium, as well as other minerals, not only is the intake quantity important, but also the percentage that is effectively absorbed by the organism, transported to the action sites and transformed into the physiologically active form; this variable is generally defined as “bioavailability”. The distribution of calcium, magnesium, phosphate and citrate and their interactions with proteins are particularly important for the bioavailability, namely for the intestine to absorb them.

In Gorgonzola DOP, calcium is highly bioavailable, and the calcium/phosphorus ratio is optimal.