Premium
Protein intake, weight loss, and bone mineral density in postmenopausal women
Author(s) -
Tang Minghua,
Weaver Connie M.,
Martin Berdine R.,
Jackson George S.,
Campbell Wayne W.
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.108.8
Subject(s) - bone mineral , endocrinology , medicine , weight loss , bone resorption , postmenopausal women , chemistry , overweight , zoology , osteoporosis , obesity , biology
Background Higher‐protein diets are promoted for effective weight loss. Striated tissues in omnivorous diets contain high‐quality protein, but there is a paucity of data regarding their effects on bone. Objective To examine the effects of weight loss and protein intake on bone mineral density (BMD) in overweight postmenopausal women. Design 28 women consumed a 750 kcal/d energy deficit diet with either 18% of energy from protein via lacto‐ovo‐vegetarian sources (NP, n=16) or 30% of energy from protein with 40% of total protein from lean pork (HP, n=12, omnivorous) for 12 wk. Total body BMD was measured pre‐ and post‐intervention using DXA. Subsequently, one woman (case study) who was pre‐dosed with 41 Ca consumed the NP and HP diets during randomized, sequential 8‐wk periods and BMD and bone resorption were assessed from DXA and urinary 41 Ca/Ca ratio, respectively. Results With weight loss (NP ‐11.2%; HP ‐10.1%) BMD was not significantly changed (‐0.005 ± 0.003 g/cm 2 , ‐0.4%) in NP and decreased (‐0.016 ± 0.004 g/cm 2 , ‐1.3%) in HP (group‐by‐time P = 0.05). In the case study, BMD changed by 0.003 g/cm 2 (0.2%) and ‐ 0.014 g/cm 2 (‐1.1%) after the NP and HP periods, respectively. The 41 Ca/Ca ratio was 15.5% higher during HP vs. NP (P = 0.05). Conclusions Consumption of a higher‐protein, omnivorous diet promoted decreased BMD, possibly due to increased bone resorption, after weight loss in overweight postmenopausal women. Grant Funding Source The National Pork Board