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. Author manuscript; available in PMC: 2009 Jun 8.
Published in final edited form as: Int J Vitam Nutr Res. 2008 May;78(3):105–111. doi: 10.1024/0300-9831.78.3.105

Table I.

Study population characteristics1

Variable Osteoporosis Control
Age (y) 63.3 ± 10.8 62.1 ± 6.2
BMI (kg/m2) 23.2 ± 3.2 29.6 ± 6.42
Bone mineral T scores3 −2.7 ± 0.4 −0.4 ± 0.6
Serum retinol (µmol/L) 2.11 ± 0.50 2.43 ± 0.624
Milk consumption (cups/d) 0.98 ± 1.04 0.93 ± 0.81
Yogurt consumption (cups/d) 0.26 ± 0.32 0.30 ± 0.45
Fruit and vegetables (servings/d)5 3.6 ± 1.77 4.27 ± 2.46
Supplement use (%) 66.7 55.6
1

Values are means ± SD. n = 30 and 29 for physical characteristics; n = 27 and 24 for the dietary parameters for the osteoporosis and control groups, respectively.

2

BMI was significantly different between groups, p < 0.0001.

3

The mean bone mineral T scores were the midpoint of the lowest two values for the spine and total proximal femur.

4

Serum retinol concentration was significantly different between groups, p = 0.034.

5

The nutrition program (Nutritionist Pro™) defined a serving as 1/2 cup fresh or cooked fruit or vegetable, 1 cup leafy vegetables and 3/4 cup of juice.