Dietary Influences on Osteoporosis: Insights from a Natural Population Cohort in Sichuan, China

Purpose: This study aims to assess the impact of dietary factors on osteoporosis prevalence within a natural population in Sichuan, China, to establish a foundation for future dietary intervention strategies. Methods : Participants were drawn from a prospective natural population cohort study centered in Sichuan, selecting representative sites and employing cluster random sampling to execute cohort projects across various locations in Southwestern China. This approach enabled the collection of data from populations with diverse geographical, economic and cultural characteristics, and ethnicities. Based on baseline data, univariate and multivariate ordinal logistic regression analyses were performed to evaluate the impact of diet on the prevalence of osteoporosis. Results : The study included 1,099 participants, with an average age of 63.1 years, comprising 345 men (31.39%) and 754 women (68.61%), Of these, 277 individuals (25.20%) were diagnosed with osteoporosis. After adjusting for age and gender, preliminary analysis revealed that consuming tea once to twice a week was associated with a reduced risk of osteoporosis ( RR =0.645, 95% CI 0.418-0.997), while no other dietary factors demonstrated a significant effect. Further analysis indicated that among women, consuming tea once to twice a week was associated with a reduced risk of osteoporosis ( RR =0.576, 95% CI 0.353-0.940). Among men, a preference for spicy foods was linked to a lower risk of osteoporosis ( RR =0.110, 95% CI 0.014-0.885), and the use of olive oil as a dietary oil was identified as a potential risk factor for osteoporosis ( RR =36.120, 95% CI 2.231-584.820). Conclusion : This study, leveraging a natural population cohort in the Sichuan area, explores the influence of diet on osteoporosis. The findings suggest that in women, drinking tea once to twice a week may serve as a preventative measure against osteoporosis, whereas in men, a preference for spicy flavors can provide similar protection and using olive oil as a dietary oil was identified as a risk factor for osteoporosis. Trial registration number : ChiCTR1900024623 Date of registration : 2019-07-19