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Dairy, protein, and calcium intake are associated with improved bone health of US women: Results from NHANES 2005–2008
Author(s) -
Keast Debra R,
Gugger Carolyn K,
Albertson Ann M,
Holschuh Norton M
Publication year - 2012
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.26.1_supplement.810.4
Subject(s) - medicine , bone mineral , femoral neck , zoology , calcium , vitamin d and neurology , vertebra , bone density , osteoporosis , endocrinology , surgery , biology
This study examined the associations between bone measures, dairy consumption, and intakes of protein (PRO), calcium (CA), and vitamin D (VIT D) among American women. Using 1‐day dietary recall data from NHANES 2005–2008, women aged 19+ yr (n=4,347) were classified by tertiles of PRO, CA and VIT D intake, and dairy consumption: <1 (n=2,239, 47%), 1‐<2 (n=1,181, 28%), or 2+ servings (n=927, 25%). After adjusting for covariates, consumers of 2+ dairy servings had the highest PRO, CA and VIT D intake, compared to those eating fewer dairy servings (p<0.01). Consumers of 2+ dairy servings also had higher (p<0.05) intertrochanter bone mineral content (BMC) (19.3±0.2g), total femur BMC (30.4±0.2g), L2 vertebra BMC (13.4±0.1g) and bone mineral density (BMD) (1.04±0.01 g/cm 2 ), L3 and L4 vertebra BMD (both 1.08±0.01 g/cm 2 ), and total spine BMD (1.04±0.01 g/cm 2 ). In addition, compared to the lowest intake group, the highest PRO tertile had higher (p<0.05) BMD of the femoral neck (0.82±0.01 g/cm 2 ), total femur (0.93±0.01 g/cm 2 ), L2 vertebra (1.04±0.01 g/cm 2 ), L3 and L4 vertebra (both 1.08±0.01 g/cm 2 ), and total spine (1.04±0.01 g/cm 2 ); the middle CA tertile had higher (p<0.05) BMC of the femoral neck (3.99±0.04g), L3 (16.1±0.1g) and L4 (18.0±0.1g) vertebra. Bone measures of VIT D tertiles did not differ. These results suggest that improved bone measures may be due to increases in PRO or CA intake from dairy foods. Funded by the Bell Institute of Health and Nutrition, General Mills, Inc., Minneapolis, MN.