A British study published in «BMC Medicine» revealed that people who follow a vegan diet are 43% more likely to suffer fractures in their bones, specifically at high risk in the hips, legs and vertebrae.
The work was focused not only on people who did not consume any products that came from animals, but also on vegetarians and pecetarians indicating that they also present an increased risk. Despite the above, the risk in these people is partially reduced based on body mass index, calcium intake and protein intake as indicated by the same study.
While the results showed differences between meat consumers and those who do not, Oxford epidemiologist Tammy Tong stated in the journal «BMC Medicine» that «well-balanced, predominantly plant-based diets can result in improved nutrient level and have been associated with lower risk of certain diseases, including heart problems and diabetes.»
Ianiv Klaber, traumatologist and director of the «No+Fractures» program of the UC-Christus Health Network emphasized that feeding is critical to the health and proper functioning of bones, as they are a very active tissue that are not only the structural support of the skeleton but also the calcium reserve for the body. In addition to the above, the doctor noted that «proteins are also indispensable for bone health, however, these may come from food of animal or plant origin so meat is not essential to have adequate bone health».
With regard to the recovery of patients on a restrictive diet, Klaber said they do not have a greater difficulty in overcoming a fracture if the person receives a supply with all the necessary nutrients. «The point is that restrictive diets, if not cared for, are much easier to have a deficit of some nutrient, such as vitamin B12 found almost exclusively in animal products,» he said.
Nutritionist at the University of Chile Romina Bravo noted that «what really matters is that a vegetarian and vegan diet is well planned so that there is no risk of anything, not even increased fractures. Everything has to be well balanced, balanced and well planned by a time-educated health professional.»
A team from the universities of Oxford and Bristol analysed 54,896 people in the UK, who were tracked in their diet and health status between 1993 and 2001. Of the total, 29,380 consumed meats, 8,037 ate fish, but not meat, 15,499 were vegetarians and only 1,982 were vegan.
During the 18 years they were analyzed, there were 3,941 fractures in total. 566E were in arms, 889 on wrists, 945 on hips, 366 on legs, 520 on ankles and collarbone, ribs or vertebrae were 467.
Following follow-up, the study’s creators did not notice significant differences in arm, wrist and ankle fractures. However, they could show greater risk in people who did not eat meats in their legs, collarbone, ribs, vertebrates and especially in the hip.
During the pandemic it has been seen that meat consumption has declined in the country. Although many have not left food of animal origin completely, one trend that has been present in the latter time has been flexitarianism. This food style is based on reducing meat consumption as much as possible, but not in its entirety.