Research

Processed Foods may Cause Vertebral Fracture, Research says

People should always be vigilant about what they eat. A healthy diet confers a healthy body and a healthy body assures a sound working of the mind. A healthy diet refers to equilibrium between all types of nutrients. Whether it is protein or carbohydrates, fats or minerals, vitamins or fiber, everything should be taken in a balanced amount.

A poor diet deteriorates the well being of an organism. It not only affects the corporal body but also destroys the acumen of an individual.

Recently, a study has attributed a less nutritious diet to promote bone loss especially, among females.  The study further reveals the fact that a poor diet rich in highly processed foods increases the risk of vertebral fractures.

James Iatridis, the lead researcher of the study, said that a diet loaded with high age glycation end (high AGE) products or highly processed foods can alter the vertebral bone quality in terms of minor biochemical characteristics. The effect was observed to be more in females than males.

During the course of study, a team of researchers from Icahn School of Medicine at Mount Sinai revealed a link between poor diet and back injuries. The research team conducted the experiments, making a comparison between the dietary effects on male and female mice.

Two groups of mice were made. One group had young mice, about six months old when the study started. The other group constituted mice which were 18 months old at the beginning of the study. Half of the organisms from each group were fed with a diet rich in AGEs- age glycation end products or processed foods. However, the other halves were given the processed foods at least.

The findings of the study were published in the Journal of Bone and Mineral Research. It revealed that the mice that lived on highly processed food products exhibited a greater number of bone loss in the spine and increased the risk of vertebral fractures. This effect was especially found in young female mice.

AGEs are usually obtained from the Western diet. It mostly comprises of heat-processed, pasteurized, dried, smoked, and fried foods. These can initiate, build, and promote a fast aging process in spinal tissues which in turn results in conditions like chronic inflammation and tissue failure.

Svenja Illien-Jünger, the assistant professor of orthopedics at the Icahn School of Medicine, explained that this respective study would serve as a foundation to the future breakthroughs which would help researchers to investigate the biological and biochemical aspects of the topic under discussion in detail.

The researchers had suggested that in addition to allocating an enhanced diet to the victims, the investigators should enquire the possible causes and the after-effects of back pain and other spine diseases. Keeping in view all of these aspects of such skeletal disorders would help the designation of potential treatments.

A well-balanced diet poses certain healthful impacts on the individual. It keeps the bones potentially strong and healthy throughout your life. Calcium is the basic nutrient required for skeletal strength. Not only shall calcium be taken in but it should also be made sure that our bones are receiving it. For such purpose, it must be ingested in combination with vitamin D that locks the calcium inside the bone. The recommended daily calcium intake for adults is 700 milligrams (mg).

Foods like milk, cheese, and other dairy foods; green leafy vegetables, such as broccoli, cabbage, and okra, soybeans, nuts, bread and the products from fortified flour are potent sources of calcium. Vitamin D, on the other hand, can mostly be obtained from the sun. Some sources of vitamin D include oily fish, such as salmon, sardines, and mackerel, eggs, breakfast cereals, and milk. Vitamin D supplements can also serve the purpose in many.

Thus, it is advised to check and keep a balance in your dietary intake. It not only assures strong bones but a strong body and a strong mind.

Source

https://www.ncbi.nlm.nih.gov/pubmed/29160901

Full PDF is available at,

https://www.biorxiv.org/content/biorxiv/early/2018/06/08/342691.full.pdf

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