Food Forestification for Osteoporosis

Abstract

It is currently believed that osteoporosis and reduced bone density are a significant danger to public health. The prevention and diagnosis of osteoporosis is driven by proper nutrition; calcium and vitamin D are the micronutrient of significant significance. The effect of calcium on bone mass at all ages was shown to be positive, but the findings are not always reliable. The elderly will naturally appreciate enhanced vitamin D, but vitamin D in peak bone concentration has only just been investigated for its possible value. Vitamin D has been associated with dropping, and subsequent declines have reduced. In random clinical trials for supplementing calcium and vitamin D, strong fracture benefits are demonstrated. A balanced diet rich in the fruits and greens to ensure a sufficient intake of magnesium, potassium, vitamin C, vitamin K, and any other nutrients which may be essential will easily satisfy certain micronutrients required to improve bone health. Food fortification can deliver essential micronutrients to large population segments without modifications in consumption pattern, suggesting that fortified foods may be formulated for populations at risk for fragility fractures. This scoping review determined the extent to which randomized controlled studies have been carried out to test the impact of fortified foods on bone outcomes, searching PubMed for all studies using the terms „fortified AND bone‟, and „fortification AND bone‟. calcium and/or vitamin D, and there was a significant bone turnover reduction. No consistent effects were reported in studies in which addition of vitamin K, folic acid or isoflavone was assessed. Results from this scoping review indicate that up to now most studies of fortification with bone health have evaluated calcium and/or vitamin D and that these nutrients show beneficial effects on bone remodeling. (Sahni et al.,2009).