Calcium carbonate is a naturally occurring white compound approved as a food additive. It is used as a calcium source, an acidity regulator, anticaking agent, stabiliser, firming agent, and to add white colour.
Calcium supplementation in the form of calcium carbonate eased premenstrual symptoms in a study of 466 women, with increased symptom reduction across cycles. The calcium in calcium carbonate (in tablet or as a fortified non-dairy food) has been shown as equally available for absorption as the calcium in cow’s milk, cheese, and other dairy products. See: calcium
Excessive calcium intake can cause severe health effects including organ failure due to hypercalcemia. This is a particular risk from calcium supplements and excessive intake of antacids.
Antacids, calcium-fortified milk and milk alternatives, calcium-fortified dairy products and dairy alternatives, tofu, yogurt, cheese, canned fish, processed meat and fish, cereal, canned vegetables, canned legumes, canned fruit, calcium supplements
The Journal of Nutrition
The American Journal of Clinical Nutrition
American Journal of Obstetrics and Gynecology