Increased Dietary Intakes of Total Protein, Animal Protein and White Meat Protein Were Associated with Reduced Bone Loss—A Prospective Analysis Based on Guangzhou Health and Nutrition Cohort, South China
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Published:2023-03-16
Issue:6
Volume:15
Page:1432
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Liu Zhao-Min1, Huang Qi1, Long Huan-Huan1, Li Shu-Yi1, Wu Yi1, Zhang Su-Juan1, Tang Xin-Yi2, Chen Yu-Ming3ORCID
Affiliation:
1. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China 2. Department of Pediatrics, The Third Affiliated Hospital of Sun Yat-sen University, Guangzhou 510630, China 3. Department of Epidemiology, School of Public Health, Sun Yet-sen University, Guangzhou 510080, China
Abstract
In this study, we aimed to prospectively investigate the relationships between different types of dietary protein and changes in bone mass in Chinese middle-aged and elderly people. Dietary intakes were evaluated by means of a validated food frequency questionnaire. Bone mineral density (BMD) was measured using a dual-energy bone densitometer at multiple bone sites. Multivariable regression models were applied to investigate the associations of the participants’ dietary intakes of total protein, intakes of protein from various sources, and amino acid intakes with the annualized changes in BMD during a 3-year follow-up. A total of 1987 participants aged 60.3 ± 4.9 years were included in the analyses. Multivariable linear regression results showed that dietary intakes of total protein, animal protein, and protein from white meat were positively correlated with BMD changes, with standardized coefficients (β) of 0.104, 0.073, and 0.074 at the femur neck (p < 0.01) and 0.118, 0.067, and 0.067 at the trochanter (p < 0.01), respectively. With each increase of 0.1g·kg−1·d−1 in animal protein and white meat protein intakes, the BMD losses were reduced by 5.40 and 9.24 mg/cm2 at the femur neck (p < 0.05) and 1.11 and 1.84 mg/cm2 at the trochanter (p < 0.01), respectively. Our prospective data, obtained from Chinese adults, showed that dietary total and animal protein, especially protein from white meat, could significantly reduce bone loss at the femur neck and trochanter.
Funder
National Natural Science Foundation of China Nutrition Research Foundation of the Chinese Nutrition Society Sun Yat-Sen University
Subject
Food Science,Nutrition and Dietetics
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