Latest research from the University of
Surrey has found that the potassium salts (bicarbonate and citrate) plentiful
in fruit and vegetables, play an important part in improving bone health. For
the first time, the results also showed that these potassium salts reduce bone
resorption, the process by which bone is broken down, therefore increasing
their strength.
The study, published January 2015 in the
journal Osteoporosis International, also revealed that high intake of
potassium salts significantly reduces the excretion of calcium and acid in
urine.
"This means that excess acid is
neutralised and bone mineral is preserved," said lead author Dr Helen
Lambert from the University of Surrey.
"Excess acid in the body, produced as
a result of a typical Western diet high in animal and cereal protein, causes
bones to weaken and fracture. Our study shows that these salts could prevent
osteoporosis, as our results showed a decrease in bone resorption."
Although bone resorption and bone
formation is a natural process, allowing bones to grow, heal and adapt, in
osteoporosis, the balance is shifted so that more bone is broken down than is
built up, leading to fragility and fractures.
The debilitating disease affects almost
three million people in the UK. One in two women and one in five men over the
age of 50 will break a bone because of poor bone health.
This study shows that eating more fruits
and vegetables could be a way to improve the strength of our bones and prevent
osteoporosis.
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