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Biomarkers of bone health appropriate for evaluating functional foods designed to reduce risk of osteoporosis

Published online by Cambridge University Press:  09 March 2007

Connie M. Weaver  and
Michael Liebman
Connie M. Weaver*
Affiliation:
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907-1264, USA
Michael Liebman
Affiliation:
Department of Family and Consumer Sciences (Human Nutrition), University of Wyoming, Laramie, WY 82071-3354, USA
*
*Corresponding author: Dr C. M. Weaver, fax +1 765 494 0674, email [email protected]
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Abstract

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Osteoporosis is a growing global problem. The health care costs and decreased productivity and quality of life are staggering. Much research is invested in life-style approaches to build peak bone mass during growth to prevent osteoporosis as well as to treat the disease in later life. Functional foods have enjoyed a niche in bone health. Foods fortified with Ca are most popular. Other bone nutrients such as vitamin D, Mg and vitamin K are sometimes added. Future products are likely to include enhancers of Ca absorption such as inulin or whey proteins. Dietary factors that reduce urinary Ca loss (plant proteins) or suppress bone resorption (possibly phyto-oestrogens) are also gaining attention. Methodologies for evaluating the effectiveness of functional foods on bone health include measures of bone quality such as bone densitometry or measures of Ca metabolism, particularly absorption. Biochemical markers for bone turnover are less satisfactory for diet-related effects. Use of a rare isotope, 41Ca, and accelerator mass spectrometry offers a new approach for assessing the ability of functional foods to suppress bone resorption.

Keywords

OsteoporosisBone healthFood fortificationBiochemical biomarkersCalcium
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue S2 , November 2002 , pp. S225 - S232
Copyright
Copyright © The Nutrition Society 2002

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