Associations between total dairy intake and bone properties in 70-year-old men and women
Independent thesis Advanced level (degree of Master (One Year)), 20 credits / 30 HE creditsStudent thesis
Background: In old age changes in the body leads to decreased bone mass. Lower bone mass predisposes frailty and fractures. Purpose: To investigate whether a higher intake of dairy products is associated with bone properties measured by peripheral quantitative computed tomography (pQCT) and if type of dairy consumed has different outcomes on bone properties.
Methods: In this cross-sectional study, pQCT of the tibia and radius was used to measure the bone mineral density and cross-sectional area in 1040 men and 1000 women, all 70 years old. Participants completed a food frequency questionnaire and wore accelerometers for 7 days to estimate physical activity. Associations were investigated using multiple linear regression adjusted for sex, weight, smoking and physical activity. Differences between types of dairy were investigated by an ANCOVA, weighed similarly.
Results: Amount of dairy consumed was associated with trabecular area (β=0.046, p<0.02) and cortical area (β=0.046, p<0.002) of the tibia. The group that consumed both milk and fermented dairy had greater cortical area in the tibia (p<0.05) than milk intake only. Conclusion: Higher intakes of dairy is associated with larger trabecular and cortical area in the tibia. A mix of fermented dairy and milk might be preferable to only drinking milk.
Place, publisher, year, edition, pages
2016. , 28 p.
pQCT, milk, dairy, bone, cross-sectional area, BMD, radius, tibia
Sport and Fitness Sciences
IdentifiersURN: urn:nbn:se:umu:diva-122432OAI: oai:DiVA.org:umu-122432DiVA: diva2:938910
Master program in Sports Medicine
Hult, Andreas, Med Dr, Post DocJohansson, Jonas, Medicine magister