Balance of dietary fats could help prevent bone loss after menopause

25/07/05 Maintaining a proper balance of dietary fats may ward off much of the bone loss associated with post-menopausal osteoporosis, according to a recent study by scientists at Purdue University and the Indiana University School of Medicine.

The researchers found that diets with a low ratio of omega-6 fatty acids to omega-3 fatty acids minimized the bone loss typically brought on by estrogen deficiency, which is common in post-menopausal females. Omega-6 fatty acids are typically found in foods such as grains and beef, while omega-3 fatty acids are found in foods such as walnuts and salmon.

The current study, which is in press in the Journal of Nutritional Biochemistry, assessed bone mineral content and bone mineral density in female rats. These measurements are used as indicators of bone mass and bone strength, respectively.

Half the rats in the study had their ovaries removed, a procedure that leads to a rapid drop in estrogen levels. This mimics menopause and is the standard model for studying compounds that mitigate osteoporosis, said Mark Seifert, a professor of anatomy and cell biology at the Indiana University School of Medicine and the study's co-author.

In the study, groups of these rats were fed diets containing different ratios of omega-6 to omega-3 polyunsaturated fatty acids.

While both types of fats are essential for human health, diets with a high ratio of omega-6 fatty acids to omega-3 fatty acids are often associated with cardiovascular disease, cancer and inflammatory and autoimmune diseases. A low ratio of omega-6 to omega-3 fatty acids, however, is believed to promote cardiovascular health, improve memory and, as the current study shows, protect bone health.

After 12 weeks, rats with the lowest ratio of omega-6 to omega-3 fatty acids in their diet experienced significantly less bone loss than rats in the other dietary groups.

Animals such as cattle naturally feed on pasture grasses, which have a lower omega-6 to omega-3 ratio than grains like corn.

The omega-6 fatty acids in today's animal feed incorporate right into the animals' tissues where they become part of the eggs, poultry, meats and pork served in households and restaurants across the country.

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