Osteoporosis is a phalanx unit volume in the organization to reduce the production of bone mass syndrome, the most commonly found in elderly or postmenopausal women with osteoporosis, and increased with age become more pronounced. The main performance of the Department for low back pain or even the whole body, spinal deformation, fracture easily and so on, to the lives of the elderly a lot of inconvenience.
What people tend to suffer from Osteoporosis?
• lack of estrogen secretion, such as postmenopausal women.
• obesity.
• Lack of physical activity.
• the lack of dietary calcium and protein are.
• 70-year-old or older men.
• diabetic patients more easily than normal risk of osteoporosis.
How to effectively prevent and treat diabetes in patients with osteoporosis?
• continue to adhere to the golden rule of diet therapy.
• an appropriate increase in calcium intake, the elderly daily 1000 ~ 1200mg / day of calcium-rich foods are dairy products, soy products and some seafood, vegetables, fruits, etc. (see the Food and calcium attached). The key to prevention and treatment of osteoporosis is adequate calcium intake and promote the absorption of calcium in food.
• the maintenance of normal calcium and phosphorus ratio of food. When the ratio is less than 1:2, the bones will dissolve and break away from the calcium increase, it is proposed to maintain the level of 1:1 or 2:1.
• Adequate intake of high quality protein and vitamin C help absorption of calcium. Lactalbumin in the milk, egg albumin, albumin bone in bone contain collagen and elastin, can promote the synthesis of bone, so dairy products, soy products are a good source of calcium; vitamin C on the plastic beneficial to the original synthesis.
• Vitamin D and vitamin A. Vitamin D to promote calcium absorption, and is conducive to the ossification of calcium, in addition to adequate vitamin D but also more than the sun; vitamin A bone organic matter involved in the synthesis of collagen and mucopolysaccharides, the elderly should be a daily intake of vitamin A 800 micrograms of vitamin A sources include egg yolk, liver, yellow red vegetables, and fruit.
• Science of cooking in order to promote the absorption of calcium. Cereals and certain vegetables such as rape, water spinach, also contain more calcium, but because of the phytic acid in cereals and vegetables contain oxalic acid with calcium into insoluble calcium salts affect the absorption of calcium. Therefore they should not be directly related to calcium with the food cooking. Attention to cooking methods can effectively remove the factors that impede the absorption of calcium.
• cheuk vegetables you use boiling water to dissolve in water and then oxalic acid first.
• rice soaked in water before washing to increase the activity of phytase.
• the flour, corn meal, soybean meal fermentation and extended fermentation time, will enable the phytic acid hydrolysis, so that increase in intracellular calcium.
• Avoid excessive alcohol consumption, so as not to affect the absorption of calcium.
With regard to the specificity of dairy products: milk proteins and diabetic patients is an important source of calcium, especially women, with dairy products must be to prevent the loss of calcium from the bones and the occurrence of osteoporosis, and adult males taken at least daily into 250 ml milk, 225 mg calcium; children, youth, women (including pregnancy, breast-feeding or post-menopausal), should be a day to ensure that the milk intake of 500 ml.
Calcium milk: 250 ml of milk = 200 ml yogurt = 40 grams cheese
