About what percent of the total calcium in the food supply is contributed by milk and milk products?

Milk and milk products are significant sources of calcium in the diet, contributing approximately 76% of the total calcium in the food supply. This high percentage is primarily due to the nutrient density of dairy products, which not only provide calcium but also include other essential nutrients such as protein, potassium, and vitamins D and B12.

The body's need for calcium is crucial for various physiological functions, including bone health, muscle function, and nerve transmission. Milk serves as a primary source of dietary calcium for many populations, especially in cultures where dairy consumption is prevalent. Other food sources of calcium, such as leafy greens, fish, nuts, and fortified foods, contribute but typically to a much lesser extent compared to dairy.

Thus, the significant contribution of milk and milk products to the overall calcium intake underscores their importance in dietary recommendations, especially for vulnerable populations like children, adolescents, and the elderly, who require adequate calcium for growth and maintenance of bone health.