Link discovered between poor diet and increased risk of vertebral fractures, especially in women


A new study published in the Journal of Bone and Mineral Research has found that highly processed foods or a diet rich in age glycation end products (AGEs) can harm the bones, resulting in vertebral fractures and bone loss in the spine.

  • The researchers of the study from the Icahn School of Medicine at Mount Sinai looked at the relationship between diet and back injuries.
  • In the study, the researchers compared the effect of diet on male and female mice in two age groups — six months old mice, which were considered “young,” and 18 months old mice, which were considered “old.”
  • Fifty percent of the mice were administered with a diet rich in AGEs, while the remaining mice were given a diet lower in AGEs. The study subjects were observed for 18 months.
  • AGEs are compounds that are typically found in the “Western diet” which is composed of heat-processed, pasteurized, dried, smoked, or fried foods.
  • Results revealed that consumption of diets high in AGEs resulted in bone loss in the spine and an increased risk of vertebral fracture, particularly in young female mice.
  • AGEs can build up in spinal tissues with aging. A diet high in AGEs and some diseases such as diabetes can speed up the aging process, causing chronic inflammation and tissue failure.
  • The researchers believe that their findings could serve as warning to young women to be extra watchful of what they eat.

In conclusion, the findings of the study indicate that frequently eating highly processed foods can lead to bone loss in the spine and a greater risk in fractures, primarily in young women.

Journal Reference:

Illien-Jünger, S., Palacio-Mancheno, P., Kindschuh, W. F., Chen, X., Sroga, G. E., Vashishth, D., Iatridis, J. C. DIETARY ADVANCED GLYCATION END PRODUCTS HAVE SEX- AND AGE-DEPENDENT EFFECTS ON VERTEBRAL BONE MICROSTRUCTURE AND MECHANICAL FUNCTION IN MICE. Journal of Bone and Mineral Research, 2017. DOI: 10.1002/jbmr.3321



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