Wen-Ting Cao1, Fang-Fang Zeng2, Bao-Lin Li3, Jie-Sheng Lin1, Ya-Yong Liang4, Yu-Ming Chen5. 1. Department of Medical Statistics and Epidemiology, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China. 2. Department of Medical Statistics and Epidemiology, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; Department of Epidemiology, School of Basic Medical Sciences, Jinan University, Guangzhou 510632, China. 3. Guangzhou Orthopaedics Trauma Hospital, Guangzhou 510045, China. 4. The Third Affiliated Hospital, Sun Yat-Sen University, Guangzhou 510630, China. Electronic address: lyy257@126.com. 5. Department of Medical Statistics and Epidemiology, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China. Electronic address: chenyum@mail.sysu.edu.cn.
Abstract
BACKGROUND: Mechanism studies have suggested that carotenoids may benefit bone health due to their antioxidant properties, but epidemiological data on their effects on risk of hip fracture are sparse. PURPOSE: To explore the relationships between dietary total and specific carotenoids and the risk of hip fracture in a middle-aged and elderly Chinese population. DESIGN: A case-control study of 1070 patients with hip fractures (diagnosed within 2 weeks) aged 55-80 years and 1070 age- (within 3 years) and gender-matched controls was conducted in Guangdong, China between 2009 and 2015. Information on dietary carotenoid intake was assessed using a 79-item food frequency questionnaire administered in face-to-face interviews, and general information was collected using structured questionnaires. The univariate and multivariate conditional logistic regression models were applied to analyze the associations. MAIN RESULTS: Higher intakes of both total and some specific carotenoids (including β-carotene, β-cryptoxanthin and lutein/zeaxanthin) were significantly associated with a lower risk of hip fracture (all p trends <0.01). Compared with the lowest quartile of carotenoids, the multivariate-adjusted odds ratios and 95% confidential intervals of the highest quartile were 0.44 (0.29, 0.68) (total carotenoids), 0.50 (0.29, 0.69) (β-carotene), 0.55 (0.38, 0.80) (β-cryptoxanthin) and 0.40 (0.27, 0.59) (lutein/zeaxanthin), respectively. There were no statistically significant associations between α-carotene and lycopene intakes and hip fracture risk after adjustment for various confounding variables. CONCLUSION: These results suggest that the consumption of carotenoids may be protective against hip fracture in middle-aged and elderly Chinese adults.
BACKGROUND: Mechanism studies have suggested that carotenoids may benefit bone health due to their antioxidant properties, but epidemiological data on their effects on risk of hip fracture are sparse. PURPOSE: To explore the relationships between dietary total and specific carotenoids and the risk of hip fracture in a middle-aged and elderly Chinese population. DESIGN: A case-control study of 1070 patients with hip fractures (diagnosed within 2 weeks) aged 55-80 years and 1070 age- (within 3 years) and gender-matched controls was conducted in Guangdong, China between 2009 and 2015. Information on dietary carotenoid intake was assessed using a 79-item food frequency questionnaire administered in face-to-face interviews, and general information was collected using structured questionnaires. The univariate and multivariate conditional logistic regression models were applied to analyze the associations. MAIN RESULTS: Higher intakes of both total and some specific carotenoids (including β-carotene, β-cryptoxanthin and lutein/zeaxanthin) were significantly associated with a lower risk of hip fracture (all p trends <0.01). Compared with the lowest quartile of carotenoids, the multivariate-adjusted odds ratios and 95% confidential intervals of the highest quartile were 0.44 (0.29, 0.68) (total carotenoids), 0.50 (0.29, 0.69) (β-carotene), 0.55 (0.38, 0.80) (β-cryptoxanthin) and 0.40 (0.27, 0.59) (lutein/zeaxanthin), respectively. There were no statistically significant associations between α-carotene and lycopene intakes and hip fracture risk after adjustment for various confounding variables. CONCLUSION: These results suggest that the consumption of carotenoids may be protective against hip fracture in middle-aged and elderly Chinese adults.
Authors: Sun Jo Kim; Nguyen Hoang Anh; Nguyen Co Diem; Seongoh Park; Young Hyun Cho; Nguyen Phuoc Long; In Guk Hwang; Johan Lim; Sung Won Kwon Journal: Foods Date: 2021-02-02