The Short-Term Effect of Dried Plums on Inflammation and Indices of Bone Health in Osteopenic Men (P01-027-19)

Abstract

ObjectivesOsteoporosis has significant public health importance for both women and men, where 54% of the U.S. population age 50 and older have low bone mineral density (BMD). Chronic inflammation alters bone remodeling, which is one contributor to bone loss; therefore, foods rich in antioxidants, such as dried plums (DP, Prunus domestica L.), are of great interest for preventing chronic inflammation. Previously, dietary intervention with DP has been shown to prevent orichidectomy-induced decreases in BMD, microstructure, and biomechanics in male rats; however, this has yet to be studied in a clinical setting in adult males. MethodsOne-hundred and sixty osteopenic men are being recruited from the greater Tallahassee, Florida area to examine the effects of DP on BMD, bone biomarkers, and inflammation after one year of regular consumption. The present analysis is of a subset of this population, documenting the effects of two doses of DP on biomarkers of inflammation and bone metabolism in men after three months of consumption. Twenty-seven men between the ages of 55 and 80 with moderate bone loss (T-score between –0.1 and –2.5 SD below the mean) were included. The men were randomized into one of three groups: 100 g DP, 50 g DP, or control group, with all three groups given a multivitamin containing 450 mg calcium and 800 IU vitamin D (Shaklee Corporation). Serum samples from the baseline and three-month time points were analyzed for C-reactive protein (CRP) and bone-specific alkaline phosphatase (BAP). DXA scans of the lumbar vertebrae alongside TBS iNnsight® software were used to generate trabecular bone score (TBS). ResultsThree months of DP consumption was associated with numerical increases in BAP in both the 100 g (6.5%, P = 0.14) and 50 g (6.3%, P = 0.3) DP groups, numerical decreases in CRP in both the 100 g (–8.8%, P = 0.75) and 50 g (–8.5%, P = 0.71) DP groups, and minimal change in TBS in both the 100 g (0.37%, P = 0.71) and 50 g (–0.55%, P = 0.44) DP groups. ConclusionsRegular consumption of either 100 g or 50 g DP for three months may contribute to increases in bone formation and decreases in inflammation, however not to an extent that affects bone quality. Three months of consumption may not be long enough to manifest changes in bone; therefore, further analysis of data after six months and one year of DP consumption in a larger number of men is warranted. Funding SourcesUSDA-NIFA, Shaklee Corporation, California Dried Plum Board.