Current knowledge of the relation between nutrition and bone health in the elderly is sufficient, if applied, to lead to a reduction in fractures in the aged of from 30-60%. The critical nutrients are calcium and vitamin D, and possibly phosphate as well. Additionally, nutritional measures, especially protein repletion, dramatically improve outcomes from hip fracture. Fortunately the indicated interventions have a favorable cost- benefit relationship, especially when skim milk is used as the source of the needed nutrients.
|Number of pages||4|
|Journal||Journal of the American College of Nutrition|
|Publication status||Published - Dec 1996|
All Science Journal Classification (ASJC) codes
- Medicine (miscellaneous)
- Food Science