Brock University
Niagara Region
1812 Sir Isaac Brock Way
St. Catharines, ON
L2S 3A1 Canada
T 905-688-5550
brocku.ca
MEDIA RELEASE
R00058
16 March 2016
Brock University — Communications & Public Affairs
Brock research says eating healthy fats keeps
bones stronger
We’ve all been told that a glass of milk will help us build stronger, healthier
bones. But what about the food on our plates?
A newly released review by Brock University graduate student Amanda Longo
and Professor of Kinesiology Wendy Ward highlights that, in general, individuals
who consume higher amounts of fatty acids from fish have fewer fragility
fractures.
Those types of falls – and subsequent broken bones – typically happen at sites
like the wrist, hip and vertebrae in older adults battling osteoporosis.
The team’s review “PUFAs, Bone Mineral Density, and Fragility Fracture:
Findings from Human Studies,” was published Tuesday, March 15 in Advances in
Nutrition.
Lead author Longo reviewed the research results of a wide array of studies
looking at the relationship between nutrition and bone health. She focused her
review on polyunsaturated fatty acids (PUFA), called omega-6 and omega-3
PUFAs.
These ‘healthy fats’ are found in foods such as fish, vegetable oils and some
nuts and seeds. “Findings from human studies indicate that higher fatty fish intake is strongly
linked with fewer fragility fractures that can occur when people fall from
standing height or less,” says Longo, a graduate student in the Department of
Kinesiology.
“If we look at global patterns of fracture, it seems that those in rural Asian
countries fracture less,” says Longo. “We know that the diets of those from
these countries seem to contain a lot more omega-3-rich foods including fish.”
Longo stresses that strong bones require a healthy, well-balanced diet overall.
Eating Well with Canada’s Food Guide recommends at least two servings of fish
each week as part of a healthy diet.
For those who do not consume animal sources of omega-3 PUFA, there is
evidence of a benefit to bone health through plant sources of omega-3 found in
flaxseed, walnuts, soy and some omega-3 fortified food products.
Ward, Longo’s supervisor and the study co-author, says the whole diet should
be considered for bone health, and in the context of an overall healthy
lifestyle. “Other bone-supporting nutrients such as calcium, vitamin D and protein are
part of a strategy for keeping our bones as strong as possible throughout our
lifespan,” she says. “Foods that are good for one aspect of our health, such as
our skeleton, are also helpful to support overall health.”
As a helpful information source, Ward points to EatRight Ontario, a provincewide service in which registered dieticians give a range of advice on healthful
eating. Both Longo and Ward are available for interviews about their research.
A video Longo produced on nutrition and bone health can be found here. For more information or for assistance arranging interviews: * Cathy Majtenyi, Research Communications/Media Relations Specialist,
Brock University [email protected]; 905-688-5550 x5789 or 905-3210566
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