Evidence supporting the use of: Anchovies
For the health condition: Calcium Deficiency

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Anchovies are small, oily fish that are naturally rich in several essential nutrients, including calcium. Their use as a food to help address calcium deficiency is primarily justified by scientific evidence rather than tradition or folk medicine. Anchovies provide a significant amount of calcium, particularly when consumed with their bones, which are soft and edible due to their small size and preparation (e.g., canned or salted). A 100-gram serving of canned anchovies can contain upwards of 230 mg of calcium, contributing meaningfully to the recommended daily intake.

The bioavailability of calcium from fish bones is considered high, making anchovies a useful dietary source, especially for populations with limited access to dairy or fortified foods. Scientific studies have demonstrated that fish with edible bones (such as anchovies and sardines) can improve calcium intake and bone mineral density, especially in older adults or individuals at risk for osteoporosis. However, anchovies alone are not a therapeutic intervention for calcium deficiency but rather a supportive dietary source.

In summary, the consumption of anchovies is supported by nutritional science as a way to increase dietary calcium, but their use is not based on traditional medicinal practices nor are they a primary treatment for clinically significant calcium deficiency. The evidence rating is moderate because while their calcium content is well-documented, their use as a "treatment" is secondary to their role as a dietary source.

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