TY - JOUR
T1 - The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals
AU - Popović, Marijana
AU - Matana, Antonela
AU - Torlak, Vesela
AU - Brdar, Dubravka
AU - Gunjača, Ivana
AU - Boraska Perica, Vesna
AU - Barbalić, Maja
AU - Kolčić, Ivana
AU - Punda, Ante
AU - Polašek, Ozren
AU - Hayward, Caroline
AU - Zemunik, Tatijana
PY - 2019/8/1
Y1 - 2019/8/1
N2 - 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.
AB - 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.
U2 - 10.1080/09637486.2018.1551335
DO - 10.1080/09637486.2018.1551335
M3 - Article
C2 - 30614303
SN - 0963-7486
VL - 70
SP - 638
EP - 644
JO - International journal of food sciences and nutrition
JF - International journal of food sciences and nutrition
IS - 5
ER -