Calcium intake: covariates and confounders
Article Abstract:
Dietary calcium is thought to protect against the development of: osteoporosis, a disease involving bone loss; hypertension, or high blood pressure; and colon cancer. The relationship between other important nutrients and calcium intake was assessed in 957 older adult residents of a community in southern California. The study included 426 men and 531 women ranging in age from 50 to 79 years, and involved analysis of 24-hour diet data. Calcium intake was classified as low, or less than 284 milligrams (mg) per 1,000 calories; intermediate, or ranging between 284 and 440 mg/1,000 calories; and high, or more than 440 mg/1,000 calories. The intakes of protein, fat, fiber, caffeine, trace minerals, vitamin D, and vitamin C were assessed in relation to calcium intake. It was found that protein, saturated fatty acids, vitamin D, magnesium, and phosphorus intakes were greater in the high-calcium-intake group than the low- and intermediate-calcium-intake groups. In addition, alcohol intake was lower in the high-calcium-intake group as compared with the other groups. These findings suggest that calcium intake is related to other aspects of the diet, and research into potential health benefits of calcium consumption should consider these other aspects as well and should control for their effects. (Consumer Summary produced by Reliance Medical Information, Inc.)
Publication Name: American Journal of Clinical Nutrition
Subject: Health
ISSN: 0002-9165
Year: 1991
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Dietary habits of smokers, people who never smoked, and exsmokers
Article Abstract:
Smoking and diet are both thought to be risk factors in certain cancers and cardiovascular and respiratory diseases. However, the diets of smokers have not been well studied. The diets of 7,860 subjects who were hospitalized for disorders not related to smoking were evaluated with respect to whether the subject currently, formerly, or never smoked. Male smokers ate significantly more meat than nonsmokers and significantly less cereal, and female smokers also tended to eat somewhat less cereal. The frequency of vegetable intake decreased as the intensity of smoking increased in subjects, and smokers also ate less fruit. Smoking also correlated strongly with alcohol and coffee intake. Heavy smokers tended to drink less milk, but this was not a significant trend. The average diet of exsmokers resembled that of nonsmokers in most cases, but was intermediate between smokers and nonsmokers for meat, alcohol, and coffee intake. The different levels of intake of vegetables, fruits, and cereal between smokers and nonsmokers may have implications for the progression of diseases such as lung and bladder cancers. The association of different diets with smoking should be considered when the role of diet or smoking in the mechanisms underlying disease development is considered. (Consumer Summary produced by Reliance Medical Information, Inc.)
Publication Name: American Journal of Clinical Nutrition
Subject: Health
ISSN: 0002-9165
Year: 1990
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