Dietary Factors Related To Osteoporosis
May 19th, 2010 | 
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Osteoporosis is a bone disease characterized by low bone density with a progressive increase in its fragility, thereby increasing susceptibility to fractures, mainly, femur, hip, spine or wrist.
Bone density increases gradually during childhood and adolescence, peaking at about 20 years. This disease increases with age, especially in women after menopause and men over 60 years.
With the progressive aging population, osteoporosis is a public health problem that generates a high economic cost. It is estimated that Spain produces about 31,000 surgical Interventions for osteopathic fractures, resulting in economic costs in excess of 16,000 million pesetas per year.
They have identified a number of factors that are considered associated with an increased risk of osteoporosis and are: advanced age, female, menopause, smoking, alcoholism, thinness, and low intakes of calcium and vitamin D.
The most important mineral to bone are calcium and phosphorus, which represent over 90% of bone mineral content.
Many studies show the close relationship between diet and the incidence of fractures. Care must be taken calcium intake (milk, dairy products, cereals and legumes), getting an adequate intake of vitamin D3 through diet and regular exposure to sunlight, and regular practice of physical exercise coupled with an avoidance of snuff and alcohol.
The best way to combat this disease is prevention, hence the importance of ensuring children and adolescents on a diet with an adequate presence of calcium.
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