{'fraction_non_alphanumeric': 0.03512259774685222, 'fraction_numerical': 0.008614976805831677, 'mean_word_length': 5.04, 'pattern_counts': {'":': 0, '<': 2, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Bone Mineral Density in Relation to Type of Dairy Consumed within Older Puerto Ricans

Bone mineral density (BMD) is of great concern within the aging population, as it is associated with increased fracture risk, which can lead to disability and excess mortality. The dietary focus has been on increased calcium and vitamin D intakes, which has led to use of supplements rather than whole foods. In the US, dairy products are the major source of dietary calcium and vitamin D. We examined, cross‐sectionally the relationship between type of dairy consumed and BMD in 973 Puerto Rican men and women, aged 45–75 years, who participated in the Boston Puerto Rican Health Study. The model, with bone mineral density as the outcome variable, was adjusted for age, gender, tobacco use, physical activity, total energy intake, calcium supplement use, vitamin D supplement use, alcohol use, height and BMI. Dairy variables included milk (both whole and lowfat), cheese, dairy dessert, milk plus yogurt (milk and yogurt intake combined), and total dairy. Total body and trochanter BMD measures were significantly associated with total milk, milk plus yogurt, and total dairy (each P<0.05). There was no significant relationship between BMD and dairy dessert, yogurt alone, or cheese intake. The association was strongest for milk plus yogurt (P<0.01) in relation to total body BMD, suggesting that these dairy foods may be protective of BMD and, thus, may protect against fracture risk in this understudied population.