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15th
World Congress Clinical Nutrition
19th
– 22nd September 2010 El Sokhna Resort - Egypt
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Copyright © 2010.
WCCN2010.COM
All rights reserved |
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Association of dietary ω-6 / ω-3
fatty acid ratio and inflammation
with risk of hip fracture
Jagdish Prasad, K Kartikey, G Singh, B Kidyore, M M, L Juneja India ,
Japan
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Objectives: There
is evidence that calcium, magnesium,
vitamin D, proteins, antioxidants
and w-3 fatty acids intakes are
inversely associated with risk of
osteoporosis and hip fractures. In
the present study we examine the
association of food consumption
pattern and w-6/w-3 fatty acid ratio
of the diet with hip joint
fractures.
Methods: Sixty
cases having fracture neck of femur
and 95 control subjects above 50
years of age were included in this
case control study. Dietary intakes
were obtained by 3 days assessment
of food intakes by questionnaires
among patients with fractures(n=50)
as well as among 95 control
subjects. Physical activity was
assessed by questionnaires.
Radiological and clinical
examination were conducted for the
diagnosis of fractures. Cytokines
were measured by chemoluminescence
enzyme immunometric assay (immulite
automated analyzer) kit (DPC Los
Angelis, CA, USA). Regression
analysis was done to find out the
association of risk factors with hip
fractures.
Results: Among 60
cases, the fracture was more common
in male than female. Fruits,
vegetables and legume(165 ±12.6 vs.
205±15.8g/day, P<0.03) as well as
milk products (milk, curd, butter
etc) consumption (205+25.8 vs.
318±31.5g/day,P<0.05) were
significantly lower and w-6 rich
oils intake was significantly higher
among patients with fractures
compared to control subjects,
respectively. Omega-3 fatty acids
intakes were significantly lower
among patients with fractures (0.45±
0.74 g/day, P<0.05). Osteoporosis
(92.0%), trivial trauma (92.0%),
physical inactivity (80.0%),
diabetes mellitus(21.6%) were common
among patients with hip fracture.
Multivariate logistic regression
analysis showed that the intakes of
fruit, vegetable and legume( odds
ratio 1.12, confidence interval (CI)
1.02-1.21, P<0.05), physical
activity(OR 1.36, CI 1.22-1.52,
P<0.05), w-3 fatty acids (OD1.05,
0.92-1.17, P<0.01) intake were
inversely associated with fracture,
whereas w-6/w-3 ratio (OD 1.33, CI
1.18-1.47,P<0.01) interleukin-6,
(OD1.11, CI 1.02-1.19, P<0.01),
tumor necrosis factor-alpha(OD,1.09,
CI 1.01-1.17, P<0.01) were
positively associated with fracture
Conclusion: This
study showed that increased
consumption of fruit, vegetable and
legume, milk products and w-3 fatty
acid and low w-6/w-3 ratio diet as
well as physical activity may be
protective against hip joint
fractures.
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