Nutrition and bone

Abstract 

Throughout life the skeleton is continually renewed. Old, worn out bone is broken down and new bone tissue is formed. During infancy, childhood and adolescence, bone formation is higher than breakdown. At about 30–35 years old adults achieve their peak bone mass. The rate of bone breakdown is equal to the rate of bone formation and bone mass is maintained. As people age, breakdown exceeds formation, and the skeleton becomes more fragile and prone to fractures. Men and women are affected differently. In women, bone loss accelerates sharply for about 5 years around the time of the menopause. Some loss of bone mass is normal with ageing, but severe loss leads to osteoporosis. This disease can affect all bones but most commonly the hip, wrist and spine. Osteoporosis causes disability and premature death. It is estimated that 1 in 3 women and 1 in 12 men over the age of 50 in the UK can expect to have a fracture due to osteoporosis. It is commonly believed that diet is important throughout life for optimizing bone health and reducing the risk of osteoporosis. Many aspects of diet have been suggested as being important, but so far only calcium and vitamin D have been studied sufficiently to provide evidence on which nutrition policy can be based. There is emerging evidence that vitamin K, phosphorus, potassium, magnesium, protein and sodium, and food groups such as fruit and vegetables or pulses may also play a key role. Current recommendations for healthy eating, physical activity, healthy body weight, not smoking, and drinking alcohol in moderation are all entirely consistent with current and emerging knowledge about nutrition and bone health.

Keywords:  midlife and food , bone , osteoporosis , peak bone mass , calcium , vitamin D , vitamin K , fruits and vegetables , physical activity

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