Protective effect of total carotenoid and lycopene intake on risk of hip fracture: 15‐year follow‐up from the Framingham Osteoporosis Study

Objective: Carotenoids may inhibit resorption and stimulate formation of bone; yet no previous study has examined individual carotenoid intake (other than β‐carotene) and the risk of hip fracture. Therefore, we evaluated total and individual carotenoid (α‐carotene, β‐carotene, β‐cryptoxanthin, lycopene, lutein+zeaxanthin) intake and risk of hip fracture in the Framingham Osteoporosis Study. Methods: 366 men and 596 women, mean age 75 ± 5 y, completed a food frequency questionnaire (FFQ) in 1988–89 and were followed for hip fracture until 2003. Tertiles of carotenoid intake were created from estimates obtained using the Willett FFQ adjusting for total energy (residual method). Hazard ratios (HR) were estimated, for men and women together, using Cox‐proportional hazards regression, adjusting for appropriate covariates. Results: Subjects in highest tertile of total carotenoid (HR T3: 0.50, HR T2: 0.77, P trend=0.009) and lycopene (HR T3: 0.54, HR T2: 0.83, P trend=0.008) had significantly lower risk of hip fracture than subjects in the lowest tertile ( P <0.05). No significant associations were observed for α‐carotene, β‐cryptoxanthin, total β‐carotene and lutein and zeaxanthin. However a significant trend, in the same direction was observed for total β‐carotene and lutein and zeaxanthin ( P <0.1). Conclusion: These results suggest a protective role of several carotenoids for bone health in older men and women.