The role of dietary calcium intake in cardiovascular disease, stroke and fracture is controversial. We aimed to evaluate whether high dietary calcium intake increases the risk of CVD, stroke and fracture in a population with low calcium intake,” said lead study author Sung Hye Kong from Seoul National University Hospital in Seoul, South Korea.
Researchers conducted their study among individuals in Korea’s ongoing prospective community-based Ansung and Ansan Cohort Study that began in 2001.
The authors performed their analyses in 2,199 men and 2,704 women over 50 years of age without previous cardiovascular disease and stroke.
The participants in the study reported their dietary food intake in periodic food frequency questionnaires.
Cardiovascular disease, stroke and fractures were recorded during interviews and examinations every two years.
The findings suggest, in older women in this population with low dietary calcium intake, higher dietary calcium intake was significantly associated with decreased risk of cardiovascular disease, but not significantly associated with risk of stroke and fracture.