The Negative Effects Of Skeletal Diseases

The major skeletal disease in which nutrition plays a role is Osteoporosis.html">osteoporosis, characterized by a decrease in the amount of bone, often so severe that it leads to fractures. Prevention of osteoporosis is important because treatment of osteoporosis, once fractures have occurred, is relatively ineffective and the functional limitations and deformities that develop are often irreversible.

Ninety nine percent of the body's calcium is found in the bones and the teeth. Because of calcium's importance throughout the body, constant skeletal remodelling most likely evolved to provide a continuous supply of calcium.

Calcium absorption is determined by the amount of dietary calcium, the interaction of calcium with other dietary substances within the small intestine, the level of activity of transport systems that move calcium across the intestinal wall and into the body. Calcium is transported across the intestine principally by calcium-binding proteins.

Phosphorus is the second most abundant mineral in the body, exceeded by calcium. About 85 percent of the body's phosphorus is in the bones. While phosphate deficiency can lead to decreased bone mass, excessive phosphate can also harm the skeleton. Excessive dietary intakes of phosphate produce bone disease, particularly if the diet is low in calcium.

Nutrition Programs and Services

Food Labels:
Evidence related to the role of dietary factors in skeletal disease has no special implications for change in policy related to food labeling. However nutrition, labeling, which lists calcium and other nutrient content, should be encouraged on most food products.

Food Services:
Evidence related to the role of dietary factors in skeletal diseases currently holds no special implications for change in policy related to food service programs.

Food Products:
The diversity of dietary patterns suggests the possibility of calcium fortification of a limited number of foods. These additions should be carefully selected to avoid excessive calcium in the food supply. Fortification should be chosen based on the frequency of consumption of a food by the targeted populations, and the calcium should be in physiologically available form. It is important to continue fortification of suitable foods with vitamin D because this is instrumental in reducing the prevalence of rickets. [The Surgeon General's Report on Nutrition & Health, 1988.]

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