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Non-carbonic Acid Production and Bone Health

Lower Estimates of Net Endogenous Non-carbonic Acid Production are Positively Associated with Indexes of Bone Health in Premenopausal and Perimenopausal Women
By Susan A New, Helen M MacDonald, Marion K Campbell - 01/15/04
From: American Society of Clinical Nutrition

Background: The link between acid-base homeostasis and skeletal integrity has gained increasing prominence in the literature. Estimation of the net rate of endogenous noncarbonic acid production (NEAP) from dietary protein and potassium content enables exploration of the effects of dietary acidity or alkalinity on bone.

Objective: The study aimed to ascertain whether lower dietary acidity (lower dietary protein intake but higher potassium intake—ie, low estimate of NEAP) was associated with greater axial and peripheral bone mass and less bone turnover, independent of key confounding factors.

Design: Baseline (cross-sectional) results of a population-based study were examined further. The database includes spine and hip bone mineral density (BMD) in 1056 premenopausal or perimenopausal women aged 45–54 y and forearm bone mass and the urinary markers of bone resorption in 62 women. A validated food-frequencyquestionnaire was used to measure dietary intakes.

Results: Lower estimates of energy-adjusted NEAP were correlated with greater spine and hip BMD and greater forearm bone mass (P < 0.02 to P < 0.05). Hip and forearm bone mass decreased significantly across increasing quartiles of energy-adjusted NEAP (P < 0.02 to P < 0.03), and trends at the spine were similar (P < 0.09). Differences remained significant after adjustment for age, weight, height, and menstrual status. Lower estimates of energy-adjusted NEAP were also correlated with lower excretion of deoxypyridinoline and were significant predictors of spine and forearm bone mass.

Conclusions: These novel findings provide evidence of a positive link between a ratio of lower protein to higher potassium dietary intake (ie, less dietary acid) and skeletal integrity.

American Journal of Clinical Nutrition, Vol. 79, No. 1, 131-138
2004 American Society for Clinical Nutrition
Susan A New, Helen M MacDonald, Marion K Campbell, James C Martin, Mark J Garton, Simon P Robins and David M Reid
1From the Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, United Kingdom (SAN); the Department of Medicine & Therapeutics (HMM and DMR) and the Health Services Research Unit (MKC), University of Aberdeen, United Kingdom; the Department of Rheumatology, Royal Glamorgan Hospital, Llantrisant, United Kingdom (JCM); the Department of Rheumatology, Perth Royal Infirmary, Perth, United Kingdom (MJG); and the Matrix Biochemistry Group, Rowett Research Institute, Aberdeen, United Kingdom (SPR).

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