Department of Hygiene, University of Athens Medical School, Athens, Greece.
Eur J Clin Nutr. 2011 Jan;65(1):132-9. doi: 10.1038/ejcn.2010.226. Epub 2010 Oct 13.
BACKGROUND/OBJECTIVES: Evidence on the role of diet during adulthood and beyond on fracture occurrence is limited. We investigated diet and hip fracture incidence in a population of elderly Europeans, participants in the European Prospective Investigation into Cancer and nutrition study.
SUBJECTS/METHODS: 29, 122 volunteers (10,538 men, 18,584 women) aged 60 years and above (mean age: 64.3) from five countries were followed up for a median of 8 years and 275 incident hip fractures (222 women and 53 men) were recorded. Diet was assessed at baseline through validated dietary questionnaires. Data were analyzed through Cox proportional-hazards regression with adjustment for potential confounders.
No food group or nutrient was significantly associated with hip fracture occurrence. There were suggestive inverse associations, however, with vegetable consumption (hazard ratio (HR) per increasing sex-specific quintile: 0.93, 95% confidence interval (CI): 0.85-1.01), fish consumption (HR per increasing sex-specific quintile: 0.93, 95% CI: 0.85-1.02) and polyunsaturated lipid intake (HR per increasing sex-specific quintile: 0.92, 95% CI: 0.82-1.02), whereas saturated lipid intake was positively associated with hip fracture risk (HR per increasing sex-specific quintile: 1.13, 95% CI: 0.99-1.29). Consumption of dairy products did not appear to influence the risk (HR per increasing sex-specific quintile: 1.02, 95% CI: 0.93-1.12).
In a prospective study of the elderly, diet, including consumption of dairy products, alcohol and vitamin D, did not appear to play a major role in hip fracture incidence. There is however, weak and statistically non-significant evidence that vegetable and fish consumption and intake of polyunsaturated lipids may have a beneficial, whereas saturated lipid intake a detrimental effect.
背景/目的：关于成年后及以后饮食在骨折发生中的作用的证据有限。我们调查了欧洲一项针对癌症和营养的前瞻性研究中老年人的饮食与髋部骨折发生率之间的关系。
受试者/方法：来自五个国家的 29122 名志愿者（10538 名男性，18584 名女性），年龄 60 岁及以上（平均年龄：64.3 岁），中位随访时间为 8 年，记录了 275 例髋部骨折（222 例女性和 53 例男性）。饮食在基线时通过验证过的饮食问卷进行评估。通过 Cox 比例风险回归分析，调整了潜在的混杂因素。
没有任何食物组或营养素与髋部骨折的发生有显著相关性。然而，蔬菜摄入量（每增加一个性别特定五分位数的 HR：0.93，95%CI：0.85-1.01）、鱼类摄入量（每增加一个性别特定五分位数的 HR：0.93，95%CI：0.85-1.02）和多不饱和脂质摄入量（每增加一个性别特定五分位数的 HR：0.92，95%CI：0.82-1.02）呈负相关，而饱和脂质摄入量与髋部骨折风险呈正相关（每增加一个性别特定五分位数的 HR：1.13，95%CI：0.99-1.29）。乳制品的摄入量似乎并不影响风险（每增加一个性别特定五分位数的 HR：1.02，95%CI：0.93-1.12）。
在一项针对老年人的前瞻性研究中，饮食（包括乳制品、酒精和维生素 D 的摄入）似乎在髋部骨折的发生率中没有起到主要作用。然而，有微弱的、统计学上无显著性的证据表明，蔬菜和鱼类的摄入以及多不饱和脂质的摄入可能有益，而饱和脂质的摄入可能有害。
