NUTRITIONAL APPROACH IN THE PREVENTION OF OSTEOPOROSIS

Abstract

Calcium and Vitamin D play an essential role throughout life in the homeostasis of bone, both to attain peak bone mass, and to maintain it in in later years. Milk and its derivatives constitute the most important natural dietetic calcium source, although it is also found in other foodstuffs like egg yolk, vegetables –mainly leafy ones– in smaller proportion. Different stages of life influence the absorption of calcium, which declines after maturity, approximately 0.2% per year, with an additional decrement of 2% in the menopause. Calcium absorption is a complex process; some dietary compounds promote its absorption (namely sugars –lactose–, phosphopeptides derived from milk casein, vitamin D, fructo-oligosaccharides, isoflavones, and low calcium intake), while others decrease absorption (oxalate, phytates, alimentary fiber, and phosphorus). In the prevention of Osteoporosis, Alimentary Education (AE) is a fundamental strategy at the population level, whose objective should be to modify the risk factors which affect the community in general. AE must be integrated within the wider framework of strategies for the prevention of nontransmissible chronic diseases