Diet and Hip Fracture Risk in the United Kingdom Women's Cohort

Summary

Hip fracture is a common serious injury in older women that reduces quality of life and can lead to premature death. In the United Kingdom, hip fractures are estimated to account for 1.5 million hospital bed days used per year due to long hospitalisation and rehabilitation periods post-surgery, costing the National Health Service over £1 billion per year. Diet can affect bone health and risk of hip fracture, with varying risks in women on specific diets, and specific foods and nutrients playing more important roles than others. Vegetarians may be at a greater risk of hip fracture than meat-eaters, and those who don't consume enough protein could be at a greater risk than those with adequate intakes. This research aims to investigate which dietary factors (and in what quantities) might predispose United Kingdom women to a greater risk of hip fracture, and which factors may be protective. The purpose of this study is to better understand the role of diet in reducing hip fracture risk in United Kingdom women. The research will use existing dietary and lifestyle data from the United Kingdom Women's Cohort Study and hospital records of hip fractures.

Conditions

• Hip Fracture (First Incidence of)

Interventions

OTHER

Dietary pattern

(regular meat-eater, occasional meat-eater, fish-eater, vegetarian, and vegan)

OTHER

Fruit and vegetable intake

Intake of fruits, vegetables, fruits and vegetables combined from food frequency questionnaire

OTHER

Meat intake

Red meat, poultry, processed meat from food frequency questionnaire

OTHER

Fish intake

Intake of fish from food frequency questionnaire

OTHER

Egg intake

Intake of eggs from food frequency questionnaire

OTHER

Dairy intake

Intake of dairy products from food frequency questionnaire

OTHER

Tea intake

Intake of tea (drink) from food frequency questionnaire

OTHER

Coffee intake

Intake of coffee (caffeinated or decaffeinated) from food frequency questionnaire

OTHER

Tea and coffee intake

Combined intake of tea and coffee from food frequency questionnaire

OTHER

Protein intake

Estimated intake of protein, derived from food frequency questionnaire

OTHER

Calcium intake

Estimated intake of calcium, derived from food frequency questionnaire

OTHER

Vitamin D intake

Estimated intake of vitamin D, derived from food frequency questionnaire and any recorded supplemental intake

Sponsors & Collaborators

• University of Leeds

  lead OTHER

Eligibility

Min Age

36 Years

Max Age

69 Years

Sex

FEMALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

1995-01-15

Primary Completion

2019-03-13

Completion

2022-07-31

Countries

• United Kingdom

Study Locations