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European Journal of Nutrition

, Volume 57, Issue 8, pp 2785–2794 | Cite as

Calcium and vitamin D fortified milk reduces bone turnover and improves bone density in postmenopausal women over 1 year

  • Marlena C. KrugerEmail author
  • Yoke Mun Chan
  • Lee Ting Lau
  • Chin Chin Lau
  • Yit Siew Chin
  • Barbara Kuhn-Sherlock
  • Joanne M. Todd
  • Linda M. Schollum
Original Contribution

Abstract

Purpose

In Malaysia, hip fracture incidence is higher in Chinese women than other ethnic groups. This study compared the effects of a high-calcium vitamin D fortified milk with added FOS-inulin versus regular milk over 1 year on aspects of bone health in Chinese postmenopausal women in Malaysia.

Methods

One-hundred and twenty-one women (mean age 59 (± 4) years) were randomized into two groups: control (n = 60; regular milk, 428 mg calcium per day) or intervention (n = 61; fortified milk at 1200 mg calcium, 96 mg magnesium, 2.4 mg zinc, 15 μg vitamin D and 4 g FOS-inulin per day). At baseline, weeks 12, 24, 36 and 52, parathyroid hormone (PTH), C-Telopeptide of Type I Collagen (CTx-1), Procollagen I Intact N-Terminal propeptide (PINP) and vitamin D levels were assessed. Bone density (BMD) was measured at baseline and week 52 using a GE Lunar iDXA.

Results

Body mass index, lumbar spine and femoral neck BMD did not differ between groups at baseline. Over 52 weeks, mean plasma 25 (OH) D3 levels increased to 74.8 nmol/L (intervention group) or remained at 63.1 nmol/L (control group) (p < 0.001 between groups). PTH levels increased in the control group (p = 0.001). The intervention resulted in a significant suppression of CTx-1 and PINP at p = 0.018 and p = 0.004. Femoral neck BMD remained stable in the intervention group but decreased significantly in the controls, with a borderline treatment effect (p = 0.07).

Conclusion

Compared with regular milk, the fortified milk suppressed bone turnover markers and tended to increase femoral neck BMD.

Keywords

Postmenopausal women Fortified milk Bone markers Bone density 

Notes

Acknowledgements

The study was funded by Fonterra Brands Singapore Pte Ltd.

Compliance with ethical standards

Conflict of interest

L.M Schollum and JM Todd are employees of Fonterra Cooperative Ltd. B Kuhn-Sherlock is a consultant statistician engaged by Fonterra Cooperative Group Ltd, New Zealand. All other authors do not have a conflict to declare.

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Copyright information

© Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  • Marlena C. Kruger
    • 1
    Email author return OK on get
  • Yoke Mun Chan
    • 2
    • 3
  • Lee Ting Lau
    • 2
  • Chin Chin Lau
    • 2
  • Yit Siew Chin
    • 2
    • 4
  • Barbara Kuhn-Sherlock
    • 5
  • Joanne M. Todd
    • 6
  • Linda M. Schollum
    • 7
  1. 1.School of Food and NutritionMassey UniversityPalmerston NorthNew Zealand
  2. 2.Department of Nutrition and Dietetics, Faculty of Medicine and Health SciencesUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Malaysian Research Institute on AgeingUniversiti Putra MalaysiaSerdangMalaysia
  4. 4.Research Centre of Excellence for Nutrition and Non-Communicable DiseasesUniversiti Putra MalaysiaSerdangMalaysia
  5. 5.BKS Statistical ConsultingHamiltonNew Zealand
  6. 6.Fonterra Cooperative LtdAucklandNew Zealand
  7. 7.Fonterra Research and Development CentrePalmerston NorthNew Zealand

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