Vegans with Low Calcium Intake May Have an Increased Risk of Fracture

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Vegans with Low Calcium Intake May Have an Increased Risk of Fracture

http://www.vitasearch.com/CP/weeklyupdates/

Reference: " Comparative fracture risk in vegetarians and nonvegetarians

in EPIC-Oxford, " Appleby P, Roddam A, et al, Eur J Clin Nutr, 2007;

61(12): 1400-6. (Address: Cancer Research UK Epidemiology Unit, Nuffield

Department of Clinical Medicine, University of Oxford, Oxford, UK.

E-mail: paul.appleby@... ).

Summary: In a prospective cohort study involving 26,749 women and 7,947

men between the ages of 20 and 89 years, the risk of fracture was found

to be similar for meat eaters, fish eaters, and vegetarians, whereas

vegans (those who do not eat any animal products or byproducts,

including no dairy) were found to have an increased risk of fracture.

The study population was composed of 19,249 meat eaters, 4,901 fish

eaters, 9,420 vegetarians, and 1,126 vegans. After an average of 5.2

years of follow-up, 1,555 women and 343 men reported one or more

fractures. After adjusting for confounding factors, the incidence rate

ratios for fracture, compared to meat eaters, were similar for fish

eaters (1.01) and vegetarians (1.00). However, vegans were found to have

an incidence rate ratio of 1.30. When the analysis was further adjusted

for dietary energy and calcium intake, the incidence rate ratio reduced

to 1.15. When calcium consumption was factored into the analysis, the

results were reve aling. Regardless of which diet the subjects followed,

if calcium consumption was at least 525 mg/day, the incidence rate ratio

for fracture was similar to that for meat eaters. Specifically, the

incidence rate ratios were 1.05 for fish eaters, 1.02 for vegetarians,

and 1.00 for vegans who consumed at least 525 mg/day calcium. The

authors conclude, " The higher fracture risk in the vegans appeared to be

a consequence of their considerably lower mean calcium intake. An

adequate calcium intake is essential for bone health, irrespective of

dietary preferences. "

--

ne Holden, MS, RD

" Ask the Parkinson Dietitian " http://www.parkinson.org/

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