Nutritional Risk Factors for Hip Fracture: a Case Control Study

Oslo University Hospital184 enrolled

Overview

Low Body Mass Index (BMI) is a risk factor for hip fracture, but it is unknown if it is the low BMI per se that increases risk of hip fracture or if specific micro-nutrients contribute. The investigators want to elucidate this aspect in a case control study studying micronutrients in serum and bone turnover markers of hip fracture patients compared with controls of the same age.

Study Type

OBSERVATIONAL

Enrollment

184

Conditions

Hip Fracture

Eligibility

Sex: ALLHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: Cases are admitted acutely for a femoral neck fracture, a trochanteric or a subtrochanteric femoral fracture. Exclusion Criteria: * Hip fracture as part of multi-trauma or high energy trauma (defined as a fall from a higher level than 1 metre). One recent fracture in addition to the hip fracture (e.g. radius or shoulder) is acceptable. * Regarded as moribund at admittance. * Absence of a valid informed consent or assent.

Locations (1)

University of Oslo, Institute of Clinical Medicine

Oslo, Norway

Outcomes

Primary Outcomes

micronutrient association with increased risk of hip fracture

Blood was drawn for micronutrient analysis in hip fracture patients and in controls

Time frame: At admission

Secondary Outcomes

Are micronutrients related to bone turnover markers

Blood was drawn for bone turnover analysis. Correlation analysis with micronutrients was performed

Time frame: At admission

Data from ClinicalTrials.gov

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