European researchers have published a study which analyses the health economics of increased dairy foods and related reduction in risk of osteoporotic fractures in the population aged over 50.
The study was based on a new analytical model that links nutrition and fracture risk, and health economics. It was based on data from the Netherlands, France and Sweden, countries which have varying levels of dairy product intake in the population.
Study co-author Professor Ren Rizzoli, Professor of Medicine and Head of the Division of Bone Disease at the University Hospitals of Geneva, said, "Despite the fact that the effects of foods on health are recognized, there are no accepted and proven methodologies to assess the health-economic impacts of foods on the general population. Although this model may be further refined, it does provide a straightforward and easy-to-use method to assess the health-economic impact of food products on health, well-being and costs."
The publication 'Dairy foods and Osteoporosis: An example of Assessing the HealthEconomic Impact of Food Products' has been published online in the scientific journal 'Osteoporosis International'.
Calcium is contained in different types of foods (including in certain fish and greens), however around 60 to 70% of daily calcium intake in Western Countries is derived from dairy products. In addition to calcium, dairy products also provide a large variety of essential nutrients such as minerals, vitamins and proteins that, along with vitamin D, are also beneficial to bone health.
Low dietary intake of calcium has been associated with decreased bone density and increased risk of osteoporosis, a disease where bone becomes less dense and prone to fracture. Fractures are a costly public health burden, resulting in increased mortality, disability, pain and loss of health-related quality of life. In terms of health-economic burden, hip fractures in particular result
|Contact: L. Misteli|
International Osteoporosis Foundation