سال انتشار: ۱۳۷۸

محل انتشار: پنجمین کنگره تغذیه ایران

تعداد صفحات: ۱۲

نویسنده(ها):

Simin Vaghefi –
Corinne Alicia Hurtz –

چکیده:

Osteoporosis is an insidious disease which affects over 25 million people in the Uninted States with approximately 3 million frcatures, resulting in costs over $7 billion annually’:". One third of women over the age of 65 are expected to have vertebral fractures (associated with Osteoporosis). and one in every three older will have hip fractures, with a 12 to 20 percent moratlity rate’. WOlnen who suffer [racures due to osteoporosis usually do not fully recover and many cannot remain independent, their condition often precipitates long – term nursing home 5 care.
Factors belived to promot osteoporosis in, postmenopausal women include genetic predisposition, physical inactivity’, dietary habits’ (e.g, consumption of large amounts of meat’, high phosphorous containing [oods’, and caffeine), consumption of alcohol", and cigarette smoking", Singly or in combination". Osteoporosis is characterized by porous and fragile bones. The bones in tile hip, wrist and vertebrae are especially vulnerable to osteoporotic fractures, which occur mostly in women of postmenopausal age. This disorder is precipitated by decreases in circulating estrogen; at menopause. A net loss of calcium results from an imbalance in the activities of bone remodelin cells, osteoclast activity is increased, while the activity of the osteoblast cells is reduced:’. The consequent reduction in bone mineral density (BMD) leads to loss ojtensile strength and the propensity to fractures. Being a nutritionally related skeletal mineral loss, theimportance of nutrient intake and life changes in prevention of osteoporosis is evident. Levels oj’ intake of calcium and vitamin D 1:/.15, 16. and the amount and type oj protein intake can contribute to the bone mass growth and resorption." Studies have shown that lacto-ovo-vcgetorians show lower incidences o]
osteoporosis receiving adequate calcium in their diet.