Nutrient patterns and risk of fracture in older subjects: results from the Three-City Study

We investigated the association between nutrient patterns and risk of fractures in 1,482 older subjects. Patterns associated with higher intakes of Ca, P, vitamin B₁₂, proteins and unsaturated fats, and moderate alcohol intake, provided by diets rich in dairies and charcuteries, were related to a lower risk of wrist and hip fractures.

The purpose of this study was to investigate the relationship between patterns of nutrient intake and the risk of fractures in older subjects.

Among 1,482 participants from the Bordeaux sample of the Three-City (3C) Study who completed a 24-h dietary recall and a food frequency questionnaire, we examined the association between patterns of nutrient intake derived from principal component analysis and 8-year incidence of self-reported fractures of the hip, the wrist, and the vertebrae.

A “nutrient-dense” pattern rich in Ca and P, iron, vitamins B including B₁₂, vitamins C and E, alcohol, proteins, and unsaturated fats, and characterized by a higher consumption of fruits and vegetables, meats and fish, cheese and milk, charcuteries, cereals, rice, pasta, and potatoes, was associated with a 19 % (95 % CI 2–34 %, P = 0.03) lower risk of wrist fractures. The same pattern was associated with a 14 % (95 % CI 2–25 %) lower risk of fractures at any site. A “south-western French” pattern rich in Ca, P, vitamins D and B₁₂, retinol, alcohol, proteins, and fats-including unsaturated fats; poor in vitamins C, E, and K, carotenes, folates, and fibers; and related to a higher consumption of cheese, milk, and charcuterie and a lower consumption of fruits and vegetables was related to a 33 % lower risk of hip fractures (95 % CI 3–39 %, P = 0.03).

Higher intakes of Ca, P, vitamin B₁₂, proteins, and unsaturated fats and moderate alcohol, provided by dietary patterns rich in cheese, milk, and charcuteries, were related to a lower risk of wrist and hip fractures in our cohort.