The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals

Although the effect of isolated nutrients on plasma parathyroid hormone (PTH) is somewhat familiar, the effect of multiple nutrients on plasma PTH level has not yet been studied. The aim of this study was to identify groups of food items that are associated with the plasma PTH level in healthy indiv...

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Veröffentlicht in:International journal of food sciences and nutrition Jg. 70; H. 5; S. 638 - 644
Hauptverfasser: Popović, Marijana, Matana, Antonela, Torlak, Vesela, Brdar, Dubravka, Gunjača, Ivana, Boraska Perica, Vesna, Barbalić, Maja, Kolčić, Ivana, Punda, Ante, Polašek, Ozren, Hayward, Caroline, Zemunik, Tatijana
Format: Journal Article
Sprache:Englisch
Veröffentlicht: England Taylor & Francis 04.07.2019
Schlagworte:
Adult
Agaricales
Aged
bran
Bread
Croatia
Cross-Sectional Studies
Diet
dietary intake
Eggs
Female
food frequency questionnaires
food intake
healthy individuals
Humans
Linear Models
Male
Meat
Middle Aged
multiple nutrients
Nutrients - pharmacology
Parathyroid hormone
Parathyroid Hormone - blood
principal component analysis
PTH
Regression Analysis
salami
Seafood
Surveys and Questionnaires
Vegetables
white bread
Croatia
multiple nutrients
dietary intake
healthy individuals
PTH
Parathyroid hormone
ISSN:0963-7486, 1465-3478, 1465-3478
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Zusammenfassung:Although the effect of isolated nutrients on plasma parathyroid hormone (PTH) is somewhat familiar, the effect of multiple nutrients on plasma PTH level has not yet been studied. The aim of this study was to identify groups of food items that are associated with the plasma PTH level in healthy individuals. This cross-sectional study enrolled 1180 healthy individuals from Croatia with plasma PTH levels inside the referent values. A food frequency questionnaire containing 58 food items was completed to evaluate the dietary intake. We used principal component analysis to reduce food items into dietary groups, followed by linear regression analysis to test the association between dietary groups and the level of PTH. The results indicate that different sorts of vegetables (p = .006), sausages, salami, mushrooms, eggs (p = .033), as well as white bread (p = .009) are associated with the increase, while bran bread (p = .009) is associated with the decreased plasma PTH level.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0963-7486
1465-3478
1465-3478
DOI:10.1080/09637486.2018.1551335