Of all the elements in the human body, calcium is contained in the maximum amount: for every kilogram of body weight, there are about 20 g of calcium. Thus, in the body of an adult there is 1-1.5 kg of this extremely useful element, and of all its reserves, about 98% is concentrated in cartilage and bone tissues. The rest is constantly present in the blood and other body fluids. Since old bone cells decay, for the timely formation of new bone tissue, calcium reserves must be constantly replenished, otherwise the body will make up for the shortage from its own teeth and bones, destroying and weakening them. On average, a person needs to consume 0.6-1.1 g of calcium per day. It is extremely important for the development of the child’s body. During pregnancy and lactation, the daily requirement increases to 1.5-2 g. The action and properties of calcium In addition to building bones and teeth, calcium also performs other functions: it actively participates in blood clotting processes, plays an important role in the functioning of enzyme systems, affects the activity of the heart-vascular and neuromuscular systems. Calcium reduces vascular permeability, enhances the body’s resistance to toxins and infections, and has an anti-inflammatory effect. It is impossible to overestimate the importance of this element for the full intrauterine development of the fetus: calcium salts form the basis of the vital systems and processes of the child’s body. Excess and lack of calcium Due to calcium deficiency in the human body, osteoporosis, caries, as well as deformation and softening of bones (osteomolation) develop. An excess of the element can provoke an increase in blood pressure and lead to the deposition of calcium salts in tissues in which they should not initially be present (calcification). Food sources of calcium The maximum content of calcium – in dairy products, cheeses, nuts. It is also found in green vegetables: garlic, parsley, cabbage, celery and some berries and fruits. A number of products, such as spinach, sorrel, cereals, on the contrary, interfere with the absorption of calcium from food, so this interaction should be taken into account when compiling a diet