Since soya foods often replace meat and dairy in the diet, understanding the impact of consuming soya on minerals such as calcium status is imperative. For this reason there have been numerous studies looking at this for over 70 years. Although soya beans, like other legumes, are high in oxalate and phytic acid (also known as antinutrients) , two components that strongly inhibit calcium bioavailability, recent studies have shown that the absorption of calcium from calcium fortified soya foods is excellent.
Due to Alpro’s production process, the actual concentration of phytate in the soya products is very low (0.05 to 0.09%) therefore phytate is unlikely to be a major inhibitor of calcium absorption in fortified soya products. The Alpro soya milk alternatives have also been fortified with calcium at a level comparable to dairy milk (120mg/100 ml).