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.]
