CONFERENCE PROCEEDING
Study of the relationship among the consumption of bio-functional foods ingredients with bone metabolism indices in middle-aged and elderly people with osteoporosis risk
 
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1
Human Nutrition Unit, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Greece
 
2
Orthopedic Clinic, IASO General Clinic, Athens, Greece
 
3
Orthopedic Clinic, Athens Medical Center, Athens, Greece
 
4
Orthopedic Clinic, Tripoli Arcadias, Greece
 
 
Publication date: 2022-05-27
 
 
Public Health Toxicol 2022;2(Supplement 1):A127
 
KEYWORDS
ABSTRACT
Introduction:
The purpose of this study was to evaluate the prospective effect of the consumption of biofunctional foods and ingredients as well as the creation of an innovative food on bone metabolism in the middle-aged and elderly.

Methods:
A prospective randomized control trial study of 100 postmenopausal volunteers over 45-75 years of age was divided into four groups with an increased risk of osteoporosis. The first intervention group received vitamin C, D3, Ca and Mg. The second group received vitamin D3, Ca and Mg. The third group received bisphosphonates, vitamin D3, Ca and Mg. The food group received an innovative functional food and vitamin D3, Ca, Mg. The study with the three groups lasted 12 months. The food study lasted 5 months. Anthropometric indices, bone density were evaluated at the beginning and at the end of the study. The statistical processing was performed with the program IBM-SPSS Statistics2018 with significance level was p<0.05.

Results:
According to bone density criteria, 53.16% show low bone density , 45.57% show normal bone density. For the intervention groups with biomarkers it showed that for t=0 and t=1 the vitamins D, vitamin C, Ca, Mg, parathormone (PTH) are in normal limits. In the study from the consumption of innovative food, olive paste with mountain tea it was found that the values in the biomarkers, BMI, osteoporosis categories at both t = 0 and t = 5 fluctuated at normal levels.

Conclusions:
Study significantly helped volunteers improve bone density levels by delivering innovative food. The novelty of the study was that for the first time an olive paste with mountain tea was given to volunteers.

ISSN:2732-8929
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