Evidence that bone resorption of young men is not increased by high dietary phosphorus obtained from milk and cheese

Bizik, Brian; Ding, Wei; Cerklewski, Florian L.

doi:10.1016/0271-5317(96)00118-2

Cited by 21 publications

(13 citation statements)

References 10 publications

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“…Furthermore, there was a signi®cant increase in urinary pyridinoline and deoxypyridinoline in rats. In humans, the bone resorption marker urinary deoxypyridinoline was unaffected by the ingestion of phosphorus (Ka Èrkka Èinen & Lambert-Allardt, 1996) or tended to increase (Bizik et al, 1996). This con®rmation of our results, which show that deoxypyridinoline as well as pyridinoline tended to increase during phosphorus supplementation.…”

Section: Effect Of High Phosphorus Intake M Grimm Et Alsupporting

confidence: 86%

High phosphorus intake only slightly affects serum minerals, urinary pyridinium crosslinks and renal function in young women

et al. 2001

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Objective: Assessment of the physiological effects of a diet rich in phosphorus in young women. Design: Control period I Ð commercial basic diet containing 1700 mg P and 1500 mg Caaday for 4 weeks. Supplementation period Ð a 6 week high-phosphorus period of 3008 mg P and 1995 mg Caaday. Control period II Ð 4 weeks washout with basic diet as in period I. Setting: Institute of Nutritional Science, Friedrich Schiller University, Jena. Subjects: Ten healthy women, aged 20 ± 30 y. Interventions: Orange juice and tablets, containing supplements of Ca 5 (PO 4 ) 3 OH and NaH 2 PO 4 , totalling 1436 mg elemental phosphorus per day. Results: There was an increase of 10.7 AE 13.7 pgaml in serum PTH, a decrease of 0.6AE 0.6 ngaml in serum osteocalcin, an increase of 73.6 AE 136.6 nmolammol creatinine in urinary pyridinoline and of 19.3 AE 36.0 nmola mmol creatinine in urinary deoxypyridinoline, and a decrease of 2.6 AE 9.3 mgal in urinary microalbumin. All changes were insigni®cant. There were no changes in serum levels of Ca, PO 4 or Zn, in serum concentration of 1,25-(OH) 2 D 3 , and in urinary b-2-microglobulin excretion. Phosphorus supplementation caused intestinal distress, soft stools or mild diarrhoea. Conclusions: In spite of a high phosphorus supplementation no signi®cant changes in bone-related hormones, pyridinium crosslinks as markers of bone resorption and parameters of renal function in young women were found.

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Section: Effect Of High Phosphorus Intake M Grimm Et Alsupporting

confidence: 86%

High phosphorus intake only slightly affects serum minerals, urinary pyridinium crosslinks and renal function in young women

et al. 2001

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“…However, phosphorus has a hypocalciuric effect, so that the consumption of cheese with its remarkable amount of phosphorus might have a negative effect on bone mineral density. Bizik et al [7] could not confirm this hypothesis with their study, in which they doubled the consumption of phosphorus in healthy young men by the addition of cheese and milk. High phosphorus intake does not promote bone resorption if the calcium to phosphorus ratio is < 1:1.5, which is the case in cheese.…”

Section: Beneficial Effect On Bone Healthcontrasting

confidence: 42%

Cheese in nutrition and health

Walther

Schmid

Sieber

et al. 2008

Dairy Sci. Technol.

141

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-Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. The high content of fat and protein in cheese made it an energy-rich and nutritious food that was suitable for our hardworking ancestors. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and therefore suitable for the nutrition of lactose-intolerant individuals. There is evidence to suggest that two bioactive tripeptides, VPP and IPP, found in sour milk fermented with Lactobacillus helveticus, lower blood pressure. These peptides were also detected in specific cheese varieties in significant quantities. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Despite the presence of a notable amount of saturated and trans fatty acids, there is no clear evidence relating the consumption of cheese to any disease. Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. Cheese is an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. In recent times, diet has been linked to various diseases such as diabetes, obesity, cardiovascular disease, osteoporosis and cancer, and the focus of nutrition research has shifted towards specific food ingredients contributing to nutrition and health. Résumé -Fromage en nutrition et santé.Le fromage a une longue tradition dans l'alimentation humaine. Autrefois, il s'agissait principalement d'une forme concentrée de lait qui avait l'avantage d'avoir une durée de conservation prolongée. Le taux élevé de lipides et de protéines dans le fromage en fait un aliment nutritif, riche en énergie, qui convenait bien à nos ancêtres travaillant durement. Des recherches récentes en nutrition ont mis en évidence la contribution du fromage dans l'alimentation et la santé. Le fromage est une source riche en nutriments essentiels, en particulier en protéines, en peptides bioactifs, en acides aminés, en lipides, en acides gras, en vitamines et en minéraux. Le fromage affiné ne contient plus de lactose et convient donc aux personnes intolérantes à ce composant. Par ailleurs, il y a tout lieu de penser que deux tripeptides bioactifs, les VPP et IPP, détectés dans le lait fermenté par Lactobacillus helveticus, abaissent la pression sanguine. Ces peptides ont aussi été détectés en quantités significatives dans divers types de fromage. La concentration élevée d'acides aminés essentiels dans le fromage c...

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“…Karkkainen and Lamberg-Allardt (1996) showed that an acute intake of phosphate had no effect on markers of bone resorption in young women despite an increase in serum PTH, whereas two out of three markers of bone formation were significantly elevated. However, human studies using calcium kinetic methodology showed no effect on bone turnover from doubling dietary phosphorus (Heaney & Recker, 1987), a conclusion supported by a nonisotopic study done in young men and women (Bizik, Ding, & Cerklewski, 1996;Silverberg et al, 1986). In fact, the study by Silverberg et al (1986) actually showed that, despite the elevated PTH, urinary hydroxyproline (a relatively crude measure of bone resorption) decreased on high phosphorus intakes, as does urinary calcium (Silverberg et al, 1986), suggesting a possible beneficial effect on bone rather than an adverse one (Institute of Medicine, 1997).…”

Section: Phosphorusmentioning

confidence: 94%