Dairy Calcium Intake and Relationship to Bone Mineral Density (BMD), Bone Mineral Content (BMC) and Leptin in Post- Menopausal Women

Journal Title: European Journal of Nutrition & Food Safety - Year 2017, Vol 7, Issue 4

Abstract

Previous research has demonstrated that dairy calcium along with calorie restriction can contribute to weight loss while maintaining BMC and BMD. This study was a 3-month demonstration of a culturally sensitive program to evaluate the effects of dairy calcium. Caloric intake was limited to 1400 kcal/d [ 92% of resting energy expenditure]. A total of 56 female subjects were randomized into two equal groups receiving either low dairy calcium ~800 mg/d or high dairy calcium ~1400 mg/d intake. The age and body mass index (BMI) at baseline for the low calcium group was 54.46±7.39 years, 32.5±6.6 kg/m2 respectively; and the high calcium group was 56.75± 8.90 years, 33.5±5.8 kg/m2 respectively. Differences after 3 months in weight, BMI, leptin, BMD and BMC were analyzed. Correlations were calculated between leptin and BMD (g/cm2) or BMC (g) before and after intervention. After the intervention in the high calcium group there was an average reduction in weight -1.52±2.08 (kg), (P=0.001); BMI: -0.70±0.86 kg/m2, (p<0.001); leptin: -1.18±5.10 ng/ml, (P =0.231) BMC: -0.009±1.41, (p=0.975) and BMD: 0.001±.017, (p=0.684). Despite a greater reduction in leptin levels in the low calcium group, changes in all parameters were not different from changes in the low calcium group with an average reduction in weight of -1.93±3.04 (kg), (p=0.002); BMI: -0.74±1.2 kg/m2, (P=0.002); leptin: -2.58±8.38 ng/ml, (P=0.114), BMC: 0.038±1.38, (P=0.887) and BMD: <0.001±.022, (P=0.912). The decrease in leptin level was not correlated with BMD and BMC in both intervention groups (all P>0.05). We observed a significant treatment effect only for leptin where the low calcium group had a bigger reduction compared to the high calcium group. There was no significant correlation between the change in leptin, BMC and BMD.

Authors and Affiliations

Dina H. Fakhrawi, W. Lawrence Beeson, Raeida G. Nakhoul, T. Allan Darnell, Zaida R. Cordero-MacIntyre

Keywords

Related Articles

Benefit-risk Assessment of Fish and Fish Products in the Norwegian Diet – An Update

Request from the Norwegian Food Safety Authority (NFSA) In September 2013, the Norwegian Food Safety Authority requested VKM to update relevant parts of the benefit-risk assessment of fish in the Norwegian diet publishe...

Consensus Summit: Lipids and Cardiovascular Health in the Nigerian Population

Aims: To issue a consensus statement on Lipids and Cardiovascular Health and the impact of their interrelationship in Nigerian Population. Study Design: Experts from a range of relevant disciplines, deliberated on diffe...

Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder

The aim of this study was to determine the effects of lactic fermentation of Moringa oleifera leaf powder at young and mature stage of development. This is to improve the organoleptic quality of Moringa oleifera leaf pow...

Food Composition Data in the Netherlands: NEVO Online 2013 Updated Version Released

Background and Aim: The Dutch national food composition database (NEVO database) is used for all food and nutrition related work in the Netherlands. The database is managed at the National Institute for Public Health and...

Trends in Diet and Exposure to Chemicals in Dutch Children

Aim: This report presents an overview of trends in dietary patterns and exposure to selected chemicals in children aged 0.5-12 years living in the Netherlands, with the aim to get insight in possible trends in exposure o...

Download PDF file
  • EP ID EP321811
  • DOI 10.9734/EJNFS/2017/37127
  • Views 112
  • Downloads 0

How To Cite

Dina H. Fakhrawi, W. Lawrence Beeson, Raeida G. Nakhoul, T. Allan Darnell, Zaida R. Cordero-MacIntyre (2017). Dairy Calcium Intake and Relationship to Bone Mineral Density (BMD), Bone Mineral Content (BMC) and Leptin in Post- Menopausal Women. European Journal of Nutrition & Food Safety, 7(4), 244-253. https://europub.co.uk/articles/-A-321811