Evidence supporting the use of: Clam
For the health condition: Calcium Deficiency
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Clams are a type of shellfish that are recognized sources of various nutrients, including calcium. The use of clams to support or treat calcium deficiency has a basis in scientific evidence primarily due to their nutrient profile. Clams contain moderate amounts of calcium, though not as much as dairy products or certain leafy greens. According to the USDA National Nutrient Database, a 3-ounce (85g) serving of cooked clams provides approximately 78 mg of calcium, which constitutes about 6% of the recommended daily intake for adults. While this is not a substantial amount compared to other calcium-rich foods, clams can contribute to overall dietary calcium intake, especially in populations with limited access to dairy or plant-based sources.
There is no strong tradition in folk medicine of using clams specifically to treat calcium deficiency; rather, their use is validated by their nutritional content. Scientific reviews recognize seafood, including clams, as part of a balanced diet that can help maintain adequate calcium levels. However, clams are not considered a primary or especially rich source of calcium, so their use for treating calcium deficiency is limited and should generally be part of a broader dietary strategy. There are no clinical trials or specific studies that investigate clams as a targeted intervention for calcium deficiency, so the evidence supporting their use is moderate but not robust.