ICPHSP3004 

                                                                                                         

“Osteoporosis and Nutrition”                                                                                                                                                                          Click here to download Pdf file.

 

 

Author:       Nikolaos E. Rodopaios MSc., MA.

 

Affiliation:  To be PhD in Preventive Medicine and Nutrition Clinic, University of Crete School of Medicine, Heraklion Crete, Greece.

 

 

Abstract:

Osteoporosis is a bone disease that tends to become an epidemic. International studies show that the number of osteoporosis patients is increasing worldwide, and fractures from osteoporosis has doubled over the last fifteen years.

The incidence of osteoporosis is likely to worsen with an increase in hip fracture rates at 6.62 million per year, as that provided by 2030.

One in three women around 50 will experience at least one osteoporotic fracture.

One risk factor for osteoporosis is the diet (low in calcium and vitamin D, in fruits, vegetables, consumption of large quantities of protein, sodium, caffeine and soft drinks).

Calcium is undoubtedly an essential nutrient for osteoporosis and can be hired either from dairy products, but also vegetable food.

Vitamin D is associated with reduced risk of fractures and falls. In epidemiological case-control study conducted in six European countries (MEDOS study) treatment with vitamin D has been reported to be associated with reduced incidence of hip fractures.

Ecological studies have shown that the worldwide per capita consumption of animal protein has been associated with increased risk of hip fracture in women aged> 50 years. In a meta-analysis on the animal protein in bone health, most studies have shown negative effects of animal protein in bone development.

In the western world, the increased consumption of carbonated soft drinks can increase the risk of osteoporosis. Moreover, increased consumption of colas has been linked to lower bone density in adolescents.

Study in 33 countries in relation by intake of food from animal and plant sources, and the number of fractures, showed that the consumption of vegetables correlated inversely with the number of fractures.

Some epidemiological and experimental studies have shown that high intake of omega-3 fatty acids is associated with increased bone density. In a study conducted in Japan on rural women, the healthiest shape was characterized by high intakes of green and dark yellow vegetables, mushrooms, fish, seafood and fruit was all positively associated with bone mineral density.

 

Keywords:

Osteoporosis, Vitamin D, omega-3 fatty acids, Calcium.