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© 1995 Oxford University Press

research-article

Diet and Hip Fracture Risk: A Case-Control Study

KARL MICHAËLSSON*, LARS HOLMBERG**, HANS MALLMIN{dagger}, STEFAN SÖRENSEN{ddagger}, ALICJA WOLK**, REINHOLD BERGSTROM§, SVERKER LJUNGHALLboxV and THE STUDY GROUP OF THE MULTIPLE RISK SURVEY ON SWEDISH WOMEN FOR EATING ASSESSMENT

* Department of Orthopaedics, Central Hospital S-721 89 Vasteräs, Sweden
** Cancer Epidemiology Unit, University Hospital S-751 85 Uppsala, Sweden
{dagger} Department of Orthopaedics, University Hospital S-751 85 Uppsala, Sweden
{ddagger} Department of Research, Central Hospital S-721 89 Vasteräs, Sweden
§ Department of Statistics, Uppsala University Box 513, S-751 20 Uppsala, Sweden
boxV Department of Internal Medicine, University Hospital S-751 85 Uppsala, Sweden

BACKGROUND: The role of diet as a risk factor for osteoporotic fractures is unclear. Earlier studies have yielded conflicting results.

METHODS: In two counties in central Sweden we investigated the association between dietary intake and the risk of proximal femoral fractures In a case-control study nested in a cohort. Women born in 1914–1948 were asked to fill out a food frequency questionnairs when invited to attend for mammographic screening between the years 1987 and 1990. More than 65 000 women completed the questionnaire. Those who had participated in the enquiry and subsequently sustained a first hip fracture were defined as cases. For every case, four individually matched controls, by age and county of residence, were selected from the cohort. A second questionnaire concerning confounding factors was mailed to controls and cases. In all, 247 cases and 893 controls could finally be included. Monthly intake of foods and daily intake of nutrients were calculated.

RESULTS: When highest quartile of intake was compared to lowest, intakes of iron (adjusted odds ratio (OR) of 3.3, 95% confidence interval (CI): 1.6–6.9), magnesium (adjusted OR = 2.7, 95% CI: 1.3–6.0) and vitamin C (adjusted OR =1.9, 95% CI: 1.2–3.1) were found to be independent risk factors for hip fracture. High calcium Intake did not protect against hip fracture. Smoking, low physical activity in leisure time, low body mass index, earlier fracture of the distal forearm and diabetes were all risk factors while postimenopausal hormone replacement therapy protected against hip fracture.

CONCLUSIONS: This large study indicates new dietary risk factors for hip fracture. The association between high dietary intake of iron, magnesium and vitamin C and risk of hip fracture has not been reported previously. Further clinical and experimental studies are needed to confirm these findings and to investigate their mechanism of action.

Keywords ascorbic acid, calcium, diet, hip fracture, iron, magnesium

Revised 1 January 1995


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