linguistic:voice_change
Food sources

Foods rich in calcium include dairy products such as yogurt and cheese, sardines, salmon, soy products, kale, and fortified breakfast cereals.

Because of concerns for long-term adverse side effects, including calcification of arteries and kidney stones, both the U.S. Institute of Medicine (IOM) and the European Food Safety Authority (EFSA) set Tolerable Upper Intake Levels (ULs) for combined dietary and supplemental calcium. From the IOM, people of ages 9–18 years are not to exceed 3 g/day combined intake; for ages 19–50, not to exceed 2.5 g/day; for ages 51 and older, not to exceed 2 g/day. EFSA set the UL for all adults at 2.5 g/day, but decided the information for children and adolescents was not sufficient to determine ULs.