Effectiveness of Vitamin C Supplementation on Bone Mineral Density and Peripheral Arterial Quality

سال انتشار: 1405
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 108

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شناسه ملی سند علمی:

JR_JNFS-11-3_017

تاریخ نمایه سازی: 14 مرداد 1405

چکیده مقاله:

Vitamin C is an essential nutrient vital for optimal human health. Previous findings have indicated the potential benefits of vitamin C on bone mineral density (BMD) and peripheral arterial quality through various mechanical pathways. However, the effectiveness of vitamin C supplementation on BMD and peripheral arterial quality remains controversial. Methods: A total of ۶۰ healthy participants were recruited and randomly allocated into control (n=۳۰) and intervention (n=۳۰) groups. Background data such as body composition were collected from all participants using BODPOD. Additionally, BMD measurements of wrist and ankle were obtained using an Osteo checker device, and peripheral arterial quality was assessed using the Ankle Brachial Index (ABI) device at baseline. The intervention group received daily vitamin C supplementation of ۱۰۰ mg per ۱ tablet for ۱۲ weeks, whereas the control group maintained their routine dietary habits. All parameters were reassessed at week ۱۲ (endpoint). Results: At endpoint, ankle BMD values in the intervention group were significantly higher than in the control group (P<۰.۰۵). Moreover, the intervention group demonstrated significantly higher peripheral arterial quality in both right and left brachial ABI and right and significantly lower left ankle Arterial Stiffness Index (ASI) compared to the control group at endpoint (P<۰.۰۵). Dietary habits, including energy and calcium intake, showed no significant differences between groups. Conclusions: Daily vitamin C supplementation of ۱۰۰ mg appeared to be potentially effective for improving BMD and ABI values among participants in this study. However, further study is needed with larger participant groups and longer duration to confirm these findings.

نویسندگان

Narisa Rueangsri

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Natthakan Kanchana

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Preechayapa Silarod

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Bongkochnuch Ruangpum

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Kannatcha Phengkrajang

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Onpreeya Chumjit

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Punyada Seesod

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Patcharin Janhom

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Paphatsara Uaongnarat

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Chayuttapong Benjaprom

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Woranitta Petsiri

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Natbodin Jueajaiamnart

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Niratchaporn Thanopajai

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

Lukkamol Prapkree

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand; ۲ Sodexo at the University of Kansas Health System, Olathe, KS, United States

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