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According to a study from the University of Oxford, vegans are 40% more likely to suffer from a bone fracture due to a lack of calcium and protein than meat eaters.
The study of over 50,000 Brits monitored for over two decades found that giving up meat can weaken bones and even trigger osteoporosis.
Researchers found that people with lower calcium and protein intake who ate vegan diets were more prone to hip, leg and spine fractures.
They also found that vegans were 43% more likely to suffer a fracture anywhere, particularly in the leg, vertebrae and collarbone.
The study’s lead author, Dr Tammy Tong, a nutrition epidemiologist at the University of Oxford, said: “The biggest differences were in hip fractures, where the risk in vegans was 2.3 times higher than in people. who ate meat – equivalent to 15 more cases per 1,000 people over 10 years. “
It is the most common serious injury in older people. There are more than 76,000 cases a year, costing the NHS £ 1 billion a year.
Women are more vulnerable because their bones naturally lose strength after menopause when estrogen levels drop.
Dr Tong said: “We found that vegans had a higher risk of total fractures which resulted in about 20 more cases per 1000 people over a 10-year period than people who ate meat.”
Participants’ diets were evaluated initially and then again in 2010. They were followed through 2016, for an average of 18 years, for fractures to occur.
The risk of fracture was partially reduced once BMI (body mass index) and dietary consumption of calcium and protein were taken into account.
Dr Tong explained: “Vegetarians and vegans generally have a lower BMI than meat eaters.
“This is associated with a higher risk of hip fractures, and low calcium and protein intake have both been linked to poor bone health.”
Possible explanations include cushioning against impact force during a fall, increased estrogen production with more fat, or stronger bones for a greater load.
Dr Tong said: “This study showed that vegans, who on average had a lower BMI and lower calcium and protein intake than meat eaters, had a higher risk of fractures at several sites.
“Well-balanced, predominantly plant-based diets can lead to improved nutrient levels and have been linked to lower risks of diseases including heart disease and diabetes.
“Individuals should take into account the benefits and risks of their diet and make sure they have adequate levels of calcium and protein and also maintain a healthy BMI, ie neither under nor overweight.”
The study looked at participants recruited between 1993 and 2001, with 29,400 meat eaters, 17,500 vegetarians and vegans, and 8,000 fishermen.
A total of 3,941 fractures occurred during the study, including nearly 1,000 hip fractures, as well as those of the wrist, arm, leg and ankle.
The authors found no significant differences in risk between the arm, wrist, and ankle fracture groups when BMI was taken into account.
Dr. Tong added: “Fractures in adulthood and in old age are a common occurrence that places a significant burden on health systems around the world.
“Previous epidemiological studies have shown that vegetarians had lower bone mineral density than non-vegetarians, but the associations of vegetarian diets with fracture risks are unclear.
“However, the potential risk differences are plausible, due to differences in several dietary factors, such as substantially lower calcium intake in vegans, lower dietary protein intake in both vegetarians and vegans, and lower BMI of non-carnivores “.
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