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Cited by 217Bone health and osteoporosis researchNutritional Studies and DietVitamin D Research Studies

The DOI matches its Crossref record; 27 of the 28 references it cites were found in a registry or an index.

Comparative fracture risk in vegetarians and nonvegetarians in EPIC-Oxford

Appleby, P, Roddam, A, Allen, N, Key, T·2007·European Journal of Clinical Nutrition
DOI 10.1038/sj.ejcn.1602659
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Abstract

Objective To compare fracture rates in four diet groups (meat eaters, fish eaters, vegetarians and vegans) in the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford).Design Prospective cohort study of self-reported fracture risk at follow-up.Setting The United Kingdom.Subjects A total of 7947 men and 26,749 women aged 20-89 years, including 19,249 meat eaters, 4901 fish eaters, 9420 vegetarians and 1126 vegans, recruited by postal methods and through general practice surgeries.Methods Cox regression.Results Over an average of 5.2 years of follow-up, 343 men and 1555 women reported one or more fractures. Compared with meat eaters, fracture incidence rate ratios in men and women combined adjusted for sex, age and non-dietary factors were 1.01 (95% CI 0.88-1.17) for fish eaters, 1.00 (0.89-1.13) for vegetarians and 1.30 (1.02-1.66) for vegans. After further adjustment for dietary energy and calcium intake the incidence rate ratio among vegans compared with meat eaters was 1.15 (0.89-1.49). Among subjects consuming at least 525 mg/day calcium the corresponding incidence rate ratios were 1.05 (0.90-1.21) for fish eaters, 1.02 (0.90-1.15) for vegetarians and 1.00 (0.69-1.44) for vegans.Conclusions In this population, fracture risk was similar for meat eaters, fish eaters and vegetarians. The higher fracture risk in the vegans appeared to be a consequence of their considerably lower mean calcium intake. An adequate calcium intake is essential for bone health, irrespective of dietary preferences.Sponsorship The EPIC-Oxford study is supported by The Medical Research Council and Cancer Research UK.

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  1. Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance & Widdowson's The Composition of Foods. Royal Society of Chemistry: Cambridge, UK.

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Metadata

Authors
Appleby, P., Roddam, A., Allen, N., & Key, T.
Affiliations
Cancer Research UK (GB)
Corresponding author
Appleby, P
ORCID
Venue
European Journal of Clinical Nutrition
Publisher
Springer Science and Business Media LLC
Published
2007-02-07
Volume
61
Issue
12
Pages
1400-1406
ISSN
  • 0954-3007 (ISSN-L)
  • 1476-5640
DOI
10.1038/sj.ejcn.1602659
OpenAlex
W2119182433
Cited by
217
References
28
Citations by year
2026: 4 · 2025: 5 · 2024: 16 · 2023: 12 · 2022: 14 · 2021: 17 · 2020: 18 · 2019: 15 · 2018: 18 · 2017: 15 · 2016: 15 · 2015: 10 · 2014: 13 · 2013: 10 · 2012: 5
FWCI
7.61
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • European Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Orthopedics and Sports Medicine › Bone health and osteoporosis research
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Vitamin D Research Studies
Keywords
fracture risk, vegetarian diet, vegan diet, meat-eaters, calcium intake, bone health, energy intake
MeSH terms
Adult, Aged, Aged, 80 and over, Calcium, Dietary, Female, Follow-Up Studies, Humans, Male, Meat, Middle Aged, Prospective Studies, Diet, Vegetarian, Cohort Studies, Prevalence, Confidence Intervals, Proportional Hazards Models, Odds Ratio, Seafood, Bone Density Conservation Agents, Fractures, Bone

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