Department of Rheumatology, Boston University Medical Center, Boston, MA, USA.
Osteoporos Int. 2011 Jan;22(1):345-9. doi: 10.1007/s00198-010-1179-4. Epub 2010 May 5.
Association between dietary protein and fracture risk is unclear. We examined association between energy-adjusted protein intake and hip fracture risk in elders. The risk of hip fracture was reduced in upper quartiles of protein intake when compared with lowest quartile.
Studies of the association between dietary protein intake and hip fracture risk are conflicting. Therefore, we examined protein intake and hip fracture risk in a population-based group of elderly men and women.
Five hundred seventy-six women and 370 men from the Framingham Osteoporosis Study with no previous history of hip fracture completed Food Frequency Questionnaires. Energy-adjusted protein intake was evaluated as a continuous variable and as quartiles. Incidence rates and hazard ratios were calculated, adjusting for age, BMI, sex, and energy intake.
Among 946 participants (mean age 75 years), mean protein intake was found to be 68 gm/d. Increased protein intake was associated with a decreased risk of hip fracture compared to those in the lowest quartile of protein intake (Q2 HR = 0.70, Q3 HR = 0.56, and Q4 HR = 0.63; all p values ≥ 0.044), p for trend was 0.07. When a threshold effect was considered (Q2-4 vs Q1), intakes in the higher quartiles combined were associated with a significantly lower risk for hip fracture (HR = 0.63; p = 0.04).
Our results are consistent with reduced risk of hip fracture with higher dietary protein intake. Larger prospective studies are needed to confirm and extend this finding in elderly men and women.
膳食蛋白质与骨折风险之间的关系尚不清楚。我们研究了能量校正后的蛋白质摄入量与老年人髋部骨折风险之间的关系。与最低四分位数相比，蛋白质摄入量较高的四分位数与髋部骨折风险降低相关。
关于膳食蛋白质摄入量与髋部骨折风险之间的关系的研究结果存在争议。因此，我们研究了基于人群的老年男女中蛋白质摄入量与髋部骨折风险之间的关系。
弗雷明汉骨质疏松研究中的 576 名女性和 370 名男性参与者既往无髋部骨折史，完成了食物频率问卷。能量校正后的蛋白质摄入量既作为连续变量，也作为四分位数进行评估。通过调整年龄、BMI、性别和能量摄入来计算发生率和风险比。
在 946 名参与者（平均年龄 75 岁）中，平均蛋白质摄入量为 68 克/天。与蛋白质摄入量最低的四分位数组相比，蛋白质摄入量增加与髋部骨折风险降低相关（Q2 HR=0.70，Q3 HR=0.56，Q4 HR=0.63；所有 p 值均≥0.044），趋势检验的 p 值为 0.07。当考虑到阈值效应（Q2-4 与 Q1）时，较高四分位的摄入量合并与髋部骨折风险显著降低相关（HR=0.63；p=0.04）。
我们的结果与较高的膳食蛋白质摄入可降低髋部骨折风险的结果一致。需要更大规模的前瞻性研究来证实并扩展这一在老年男女中的发现。
