Resumo

CHAMBI GUTIERREZ, Romina Marioly. Osteoporosis Y Alimentación. Rev. Act. Clin. Med [online]. 2014, vol.42, pp. 2204-2207. ISSN 2304-3768.

ABSTRACT Osteoporosis is a disease characterized by the formation of porosity in the bone, due to an alteration in bone remodeling, which predisposes the patient to undergo spontaneous fracture. It affects both sexes and especially in oíd age. However, women tend to have higher predisposition to develop the disease mainly during menopause. All diseases are closely related to diet, and osteoporosis is no exception. Thus, the intake of calcium and vitamin D are important for preventing and treating this disease, because they allow keeping bones strong and dense and ensuring adequate calcium absorption. Although there is an adversarial relationship between calcium and phosphorus because it involves the descent of one another by increasing the re-absorption and excretion of these minerals is altered. Meanwhile, calcium is present in nuts, some leafy greens and mainly in dairy, but there are also foods that contain oxalates and phytates which interfere with calcium absorption as parsley, olives, wheat bran and hominy.

Palavras-chave : Osteoporosis; Calcio; Phosphorus; Vitamin D; resorption; Menopause; Dairy; Phytates; Oxalates.