Department of Surgical Sciences, Section of Orthopedics, Uppsala University, Uppsala University Hospital, Uppsala, Sweden.
National Institute of Environmental Medicine, Division of Nutritional Epidemiology, Karolinska Institutet, Stockholm, Sweden.
J Bone Miner Res. 2018 Mar;33(3):449-457. doi: 10.1002/jbmr.3324. Epub 2017 Nov 27.
Milk products may differ in pro-oxidant properties and their effects on fracture risk could potentially be modified by the intake of foods with antioxidant activity. In the population-based Swedish Mammography Cohort study, we aimed to determine how milk and fermented milk combined with fruit and vegetable consumption are associated with hip fracture. Women born in 1914-1948 (n = 61,240) answered food frequency and lifestyle questionnaires in 1987-1990 and 38,071 women contributed with updated information in 1997. During a mean follow-up of 22 years, 5827 women had a hip fracture (ascertained via official register data). Compared with a low intake of milk (<1 glass/day) and a high intake of fruits and vegetables (≥5 servings/day), a high intake of milk (≥3 glasses/day) with a concomitant low intake of fruits and vegetables (<2 servings/day) resulted in a hazard ratio (HR) of 2.49 (95% CI, 2.03 to 3.05). This higher hip fracture rate among high consumers of milk was only modestly attenuated with a concomitant high consumption of fruit and vegetables (HR, 2.14; 95% CI, 1.69 to 2.71). The combination of fruits and vegetables with fermented milk (yogurt or soured milk) yielded a different pattern with lowest rates of hip fracture in high consumers: HR, 0.81 (95% CI, 0.68 to 0.97) for ≥2 servings/day of fermented milk and ≥5 servings/day of fruits and vegetables compared with low consumption of both fruit and vegetables and fermented milk. We conclude that the amount and type of dairy products as well as fruit and vegetable intake are differentially associated with hip fracture rates in women. © 2017 American Society for Bone and Mineral Research.
乳制品的促氧化剂特性可能存在差异，其对骨折风险的影响可能会因摄入具有抗氧化活性的食物而发生改变。在基于人群的瑞典乳腺队列研究中，我们旨在确定牛奶和发酵乳与水果和蔬菜的摄入量相结合，与髋部骨折之间的关联。1914 年至 1948 年出生的女性（n=61240）于 1987 年至 1990 年回答了食物频率和生活方式问卷，其中 38071 名女性于 1997 年提供了更新的信息。在平均 22 年的随访期间，有 5827 名女性发生髋部骨折（通过官方登记数据确定）。与低摄入量的牛奶（<1 杯/天）和高摄入量的水果和蔬菜（≥5 份/天）相比，高摄入量的牛奶（≥3 杯/天）且同时低摄入量的水果和蔬菜（<2 份/天）导致的危险比（HR）为 2.49（95%CI，2.03 至 3.05）。这种高牛奶摄入量与高水果和蔬菜摄入量（HR，2.14；95%CI，1.69 至 2.71）相结合，髋部骨折发生率仅略有降低。水果和蔬菜与发酵乳（酸奶或酸乳）的结合产生了不同的模式，高摄入量者髋部骨折发生率最低：与低水果和蔬菜及发酵乳摄入量相比，≥2 份/天的发酵乳和≥5 份/天的水果和蔬菜的组合，髋部骨折的 HR 为 0.81（95%CI，0.68 至 0.97）。我们得出的结论是，乳制品的摄入量和类型以及水果和蔬菜的摄入量与女性髋部骨折的发生率存在差异相关。 © 2017 美国骨骼与矿物质研究协会。
