URL: https://www.ncbi.nlm.nih.gov/m/pubmed/16772455/
Journal: The Journal of Nutrition
Publication Date: 07/2006
Summary: These data indicate that when soy protein is substituted for meat protein, there is an acute decline in dietary calcium bioavailability.
Key Takeaways
Soy protein, typically used as an alternative protein source by vegans and vegetarians, has less bioavailable calcium than traditional meat products.
Why Soy Protein Is NOT an Adequate Substitute For Meat Protein