Calcium and dairy foods intake, serum levels of 25(OH)D3 and risk of fracture and osteoporosis: population-based survey Health Survey - São Paulo

• Grant number: 13/06842-3
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: September 01, 2013
• End date: August 31, 2016
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Lígia Araújo Martini
• Grantee: Bárbara Santarosa Emo Peters
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Osteoporosis is a global health problem characterized by low bone mass and microarchitectural deterioration of bone tissue, with a consequent increase in bone fragility and susceptibility to fracture. Nutrition plays a critical role in reducing the risk of osteoporosis through its effect on all of these fragility factors, especially on the development and maintenance of bone mass. An adequate calcium intake resulted in reduced bone remodeling, reduced age-related bone loss, and reduced fracture risk. The optimal level of calcium intake to compensate for skeletal losses and for the prevention of osteoporosis and fractures have been much debated and remain unclear. Aim: Investigate associations between dietary calcium and dairy products intake and serum levels of 25(OH)D3 with fracture and osteoporosis risk, and stipulate the amount of daily calcium intake is ideal to decrease the risk of osteoporosis. Methods: This is a population-based cross-sectional survey. Adults and elderly, both genders, coming from the Health Survey in São Paulo in the years 2008 and 2013, will be evaluated. Data on demographic and socioeconomic information, anthropometric measurements (weight, height), nutritional status (BMI), dietary intake (24-hour food recall), bone mass (bone densitometry by DXA), osteoporosis and fractures (questionnaires), serum levels of 25(OH)D3 (chemiluminescence) will be collected.