Dietary Protein Intake Above the Current RDA and Bone Health
Research snapshot:
2017 meta-analysis finds higher protein intake may reduce hip fracture risk in older adults.
2017 |
Meta-analysis and systematic review |
Protein |
Fracture risk |
Overview.
Higher dietary protein intake above the current Recommended Dietary Allowance (RDA) may help prevent hip fractures and maintain bone mineral density (BMD) in older adults.
Background.
A team of researchers associated with George Mason University published this study in the Journal of the American College of Nutrition. The study was conducted by Taylor C. Wallace and Cara L. Frankenfeld.
Objectives.
The study aimed to investigate whether higher dietary protein intakes above the current RDA are beneficial for bone health outcomes, including fracture risk, BMD/BMC, and markers of bone turnover in healthy adults aged 18 and older.
Study design.
The study included both randomized controlled trials (RCTs) and prospective cohort studies examining varying doses of protein intake at or above the current U.S. RDA. It analyzed data from 31 articles, including 16 RCTs and 15 prospective cohort studies, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines.
Results.
Meta-analysis of prospective cohort studies showed that high vs low protein intakes resulted in a statistically significant 16% decrease in hip fractures. Higher protein intake was associated with higher BMD at the hip, whole body, and lumbar spine. Serum bone alkaline phosphatase, urinary calcium, and other markers did not show significant effects due to significant inter-laboratory variability.
Conclusions.
The study supports that high protein intake above the current RDA may reduce hip fracture risk and maintain BMD in older adults. Protein intake does not differ significantly between animal and plant sources in terms of bone health benefits.
Original paper.
Wallace TC, Frankenfeld CL. 2017. Dietary Protein Intake Above the Current RDA and Bone Health. Journal of the American College of Nutrition, 36(6), 481-496. https://doi.org/10.1080/07315724.2017.1322924
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