Present knowledge in nutritional aspects of fracture

Abstract

Bone fractures are affected by bone mineral density, bone turnover, and risk of falls. Nutritional status could influence all these factors. The preventive effect of higher intake of calcium (1200 - 1500 mg/day) and vitamin D (10 - 20 microg/day) on osteoporotic fractures is well established and these are strongly recommended for the prevention of fractures in European and North American countries. Comparing to Western people, Japanese calcium intake (529+/-285 mg/day, n = 8,964) is much lower. We discuss recent data of other nutrients and factors which may be associated with fractures risk, such as vitamin K, C, B(12), potassium, magnesium, soy isoflavon, and homocysteine, and suggest several recipes and proper food intake to decrease fracture risk in Japanese elderly people as follows. Japanese elderly is recommended to add milk to traditional dish such as Miso soup for enhancement of calcium intake. They should take fish at least every other day to take more vitamin D and protein. Also, reinforcements of soy, fruit, and vegetable intake to increase vitamin K, vitamin C, potassium, magnesium, soy isoflavon and to decrease in homocysteine formation are recommended.