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Low iron status as a factor of increased bone resorption and effects of an iron and vitamin D-fortified skimmed milk on bone remodelling in young Spanish women

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Abstract

Purpose

This study aimed to determine whether there is a relationship between iron status and bone metabolism, and to compare the effects of the consumption, as part of the usual diet, of an iron or iron and vitamin D-fortified skimmed milk on bone remodelling in iron-deficient women.

Methods

Young healthy iron-deficient or iron-sufficient women (serum ferritin ≤30 ng/mL or >30 ng/mL, respectively) were recruited. Iron-deficient women were assigned to a nutritional intervention consisting of a randomised, controlled, double-blind, parallel design trial of 16 weeks during winter. They consumed, as part of their usual diet, an iron (Fe group, n = 54) or iron and vitamin D-fortified (Fe+D group, n = 55) flavoured skimmed milk (iron, 15 mg/day; vitamin D3, 5 μg/day, 200 IU). The iron-sufficient women followed their usual diet without supplementation (R group, n = 56). Dietary intake, body weight, iron biomarkers, 25-hydroxyvitamin D (25OHD), parathyroid hormone (PTH), procollagen-type 1 N-terminal propeptide (P1NP), and aminoterminal telopeptide of collagen I (NTx) were determined.

Results

Negative correlations were found between baseline log-ferritin and log-NTx (p < 0.001), and between transferrin and P1NP (p = 0.002). Serum 25OHD increased (from 62 ± 21 to 71 ± 21 nmol/L, mean ± SD, p < 0.001) while P1NP and NTx decreased in Fe+D during the assay (p = 0.004 and p < 0.001, respectively). NTx was lower in Fe+D compared to Fe at week 8 (p < 0.05) and was higher in Fe and Fe+D compared to R throughout the assay (p < 0.01). PTH did not show changes.

Conclusions

Iron deficiency is related with higher bone resorption in young women. Consumption of a dairy product that supplies 5 μg/day of vitamin D3 reduces bone turnover and increases circulating 25OHD to nearly reach an optimal vitamin D status, defined as 25OHD over 75 nmol/L.

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Acknowledgments

This study was financed by Project AGL2009-11437. LT and RBR were supported by a JAE-predoc grant from CSIC and European Social Fund. The authors are grateful to the volunteers who participated in the study. CAPSA (Spain) is acknowledged for providing the dairy products.

Conflict of interest

None.

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Authors and Affiliations

  1. Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CISC), C/José Antonio Novais 10, 28040, Madrid, Spain

    Laura Toxqui, Ana M. Pérez-Granados, Ruth Blanco-Rojo, Ione Wright & M. Pilar Vaquero

  2. Department of Biochemistry Investigation, Fundación Jiménez Díaz Institute for Medical Research (IIS-FJD), Madrid, Spain

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  1. Laura Toxqui
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  2. Ana M. Pérez-Granados
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  3. Ruth Blanco-Rojo
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  4. Ione Wright
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  5. Concepción de la Piedra
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  6. M. Pilar Vaquero
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Correspondence to M. Pilar Vaquero.

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Toxqui, L., Pérez-Granados, A.M., Blanco-Rojo, R. et al. Low iron status as a factor of increased bone resorption and effects of an iron and vitamin D-fortified skimmed milk on bone remodelling in young Spanish women. Eur J Nutr 53, 441–448 (2014). https://doi.org/10.1007/s00394-013-0544-4

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  • DOI: https://doi.org/10.1007/s00394-013-0544-4

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