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

Marijana Popović, Antonela Matana, Vesela Torlak, Dubravka Brdar, Ivana Gunjača, Vesna Boraska Perica, Maja Barbalić, Ivana Kolčić, Ante Punda, Ozren Polašek, Caroline Hayward, Tatijana Zemunik

Research output: Contribution to journalArticlepeer-review

Abstract / Description of output

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.

Original languageEnglish
Pages (from-to)638-644
Number of pages7
JournalInternational journal of food sciences and nutrition
Issue number5
Early online date7 Jan 2019
Publication statusPublished - 1 Aug 2019


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