Low dietary calcium in European postmenopausal osteoporotic women

Bruyère, Olivier; Cock, Caroline de; Mottet, Catherine; Neuprez, Audrey; Malaise, Olivier; Reginster, Jean‐Yves

doi:10.1017/s1368980008002024

Cited by 27 publications

(27 citation statements)

References 31 publications

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“…There is high prevalence of vitamin D and calcium insufficiency in elderly men and women (7, 8). In a study conducted in nine European countries, the prevalence of vitamin D inadequacy was estimated at 80.9 and 44.5% when considering cut-offs of 75 and 50 nmol/L in elderly women aged over 80 years (8).…”

Section: Introductionmentioning

confidence: 99%

“…In a study conducted in nine European countries, the prevalence of vitamin D inadequacy was estimated at 80.9 and 44.5% when considering cut-offs of 75 and 50 nmol/L in elderly women aged over 80 years (8). The adequate intake of calcium is also far from optimal, with about only 20% of women consuming ≥1000 mg of calcium per day (7, 9). It is therefore needed to adequately supplement elderly patients with calcium and vitamin D especially those at high risk of vitamin D and calcium insufficiency and those taking osteoporosis medications (4, 10).…”

Section: Introductionmentioning

confidence: 99%

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A scoping review of the public health impact of vitamin D-fortified dairy products for fracture prevention

et al. 2017

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PurposeDairy products are rich in nutrients that positively influence bone health and hence fracture risk, and have therefore been recommended and used for fracture prevention. To help decision makers to efficiently allocate scare resources, it is further important to assess the public health and economic impact of any health intervention. In recent years, several studies have been conducted to estimate the public health and/or economic impact of dairy products but no overview is currently available. This article aims therefore to summarize evidence and review articles that estimated the public health and/or economic impact of vitamin D-fortified dairy products for fracture prevention.MethodsA literature review was conducted using PubMed to identify original studies that assessed the public health and/or economic impact of dairy products (or of calcium/vitamin D supplementation) for fracture prevention up to January 15, 2017.ResultsSeven articles were identified. Different strategies were used by the authors to model the economic/public health impact of dairy products. The four studies assessing the public health impact of dairy products revealed a substantial benefit in terms of fracture prevented, life years, disability-adjusted life years and/or quality-adjusted life years gained. Studies assessing the cost-effectiveness revealed that the use of dairy products is generally cost-effective in the general population aged above 70 years, and from the age of 60 years in populations at high risk of fractures.ConclusionThis systematic review suggests that the use of dairy products could substantially reduce the burden of osteoporotic fractures and seem to be an economically beneficial strategy.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A scoping review of the public health impact of vitamin D-fortified dairy products for fracture prevention

et al. 2017

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“…A recent European consensus recommends adequate vitamin D intake of 800 IU/day to maintain serum 25-OH hydroxyvitamin D levels >50 nmol/L as well as calcium intake of 1000 mg/day [3, 5]. There is a high prevalence of vitamin D insufficiencies in the elderly and dietary calcium is low in many postmenopausal osteoporotic women [2, 5–8]. Dietary sources of nutrients are the preferred option and pharmacological supplementation should only be targeted to those individuals who do not get sufficient calcium from their diet and who are at increased risk for osteoporosis [2].…”

Section: Introductionmentioning

confidence: 99%

Cost-effectiveness of personalized supplementation with vitamin D-rich dairy products in the prevention of osteoporotic fractures

et al. 2015

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SummaryTitrated supplementations with vitamin D-fortified yogurt, based on spontaneous calcium and vitamin D intakes, can be cost-effective in postmenopausal women with or without increased risk of osteoporotic fractures.IntroductionThe objective of this study is to assess the cost-effectiveness of the vitamin D-fortified yogurt given to women with and without an increased risk of osteoporotic fracture.MethodsA validated cost-effectiveness microsimulation Markov model of osteoporosis management was used. Three personalized supplementation scenarios to reflect the Ca/Vit D needs taking into account the well-known variations in dietary habits and a possible pharmacological supplementation in Ca/Vit D, given above or in combination with anti-osteoporosis medications: one yogurt per day, i.e., 400 mg of Ca + 200 IU of Vit D (scenario 1 U), two yogurts per day, i.e., 800 mg of Ca + 400 IU of Vit D (scenario 2 U), or three yogurts per day, i.e., 1,200 mg of Ca + 600 IU of Vit D (scenario 3 U).ResultsOne yogurt is cost-effective in the general population above the age of 70 years and in all age groups in women with low bone mineral density (BMD) or prevalent vertebral fracture (PVF). The daily intake of two yogurts is cost-effective above 80 years in the general population and above 70 years in the two groups of women at increased risk of fractures. However, an intake of three yogurts per day is only cost-effective above 80 years old in the general population, as well as in women with low BMD or PVF.ConclusionsOur study is the first economic analysis supporting the cost-effectiveness of dairy products, fortified with vitamin D, in the armamentarium against osteoporotic fractures.

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“…Adequate Ca is implicated in reducing the risk of developing osteoporosis, hypertension, a number of cancers, insulin resistance, obesity and kidney stones. In developed countries such as Western Europe, Canada and the USA, major sectors of the population do not consume the daily recommended amounts of Ca (Barr, 1994;Bruyere et al, 2008;Buttriss, 2000;European Commission, 1998;Francis et al, 2006;Fulgoni et al, 2007;Greer et al, 2006;Nicklas, 2003;Rafferty et al, 2007). Sufficient Ca intake is particularly critical for older children and adolescents, who require Ca for peak bone growth, and for the elderly, due to the increasing risk of osteoporosis.…”

Section: Introductionmentioning

confidence: 99%

“…Sufficient Ca intake is particularly critical for older children and adolescents, who require Ca for peak bone growth, and for the elderly, due to the increasing risk of osteoporosis. As Western populations age, a concomitant increase in the incidence of osteoporosis has become a major public health issue (Bruyere et al, 2008;European Commission, 1998;Nicklas, 2003;Rafferty et al, 2007;Tucker et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of calcium salts on fortified apple juice

Russell

Sanford²,

Gaul³

et al. 2010

British Food Journal

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -This paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage. Design/methodology/approach -Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice. The bottled product was stored at 3 and 188C for 30 weeks, and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation. Findings -Anhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage. Originality/value -The paper shows that, unlike a number of commercially marketed, calcium-fortified beverages, these calcium salts stayed in solution in apple juice during extended storage. The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices.

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Low dietary calcium in European postmenopausal osteoporotic women

Cited by 27 publications

References 31 publications

A scoping review of the public health impact of vitamin D-fortified dairy products for fracture prevention

A scoping review of the public health impact of vitamin D-fortified dairy products for fracture prevention

Cost-effectiveness of personalized supplementation with vitamin D-rich dairy products in the prevention of osteoporotic fractures

Effect of calcium salts on fortified apple juice

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