Prospective study of dietary Non Enzymatic Antioxidant Capacity on the risk of hip fracture in the elderly
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- 作者：Essi Hantikainena ; e.hantikainen@campus.unimib.it" class="auth_mail" title="E-mail the corresponding author ; Alessandra Grottaa ; alessandra.grotta@ki.se" class="auth_mail" title="E-mail the corresponding author ; Weimin Yea ; weimin.ye@ki.se" class="auth_mail" title="E-mail the corresponding author ; Hans-Olov Adamia ; b ; hadami@hsph.harvard.edu" class="auth_mail" title="E-mail the corresponding author ; Pamela J. Surkanc ; p.surkan@jhsph.edu" class="auth_mail" title="E-mail the corresponding author ; Mauro Serafinid ; mauro.serafini@entecra.it" class="auth_mail" title="E-mail the corresponding author ; Karl Michaë ; lssone ; karl.michaelsson@surgsci.uu.se" class="auth_mail" title="E-mail the corresponding author ; Rino Belloccoa ; f ; rino.bellocco@unimib.it" class="auth_mail" title="E-mail the corresponding author ; Ylva Trolle Lagerrosg ; h ; ylva.trolle@ki.se" class="auth_mail" title="E-mail the corresponding author
- 关键词：Diet ; Total Antioxidant Capacity ; Hip fracture ; Oxidative stress ; Smoking
- 刊名：Bone
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：90
- 期：Complete
- 页码：31-36
- 全文大小：332 K
文摘
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Higher dietary NEAC is associated with lower risk of hip fracture in the elderly.
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The association is non-linear with a potential threshold level.
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There is no further risk reduction at higher levels of dietary NEAC.
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Power to detect effect modification between dietary NEAC and smoking was limited.