Ultra-processed food targets bone quality via endochondral ossification  

作　　者：Janna Zaretsky Shelley Griess-Fishheimer Adi Carmi Tamara Travinsky Shmul Lior Ofer Tali Sinai Svetlana Penn Ron Shahar Efrat Monsonego-Ornan 

机构地区：[1]School of Nutrition Science,Institute of Biochemistry,Food Science and Nutrition,The Hebrew University,Rehovot 76100,Israel [2]Koret School of Veterinary Medicine,The Robert H.Smith Faculty of Agriculture,Food,and Environment,The Hebrew University,Rehovot 76100,Israel

出　　处：《Bone Research》2021年第2期200-212,共13页骨研究（英文版）

基　　金：supported by the Israel Science Foundation(Grant No.1050/13).

摘　　要：Ultra-processed foods have known negative implications for health;however,their effect on skeletal development has never been explored.Here,we show that young rats fed ultra-processed food rich in fat and sugar suffer from growth retardation due to lesions in their tibial growth plates.The bone mineral density decreases significantly,and the structural parameters of the bone deteriorate,presenting a sieve-like appearance in the cortices and poor trabecular parameters in long bones and vertebrae.This results in inferior mechanical performance of the entire bone with a high fracture risk.RNA sequence analysis of the growth plates demonstrated an imbalance in extracellular matrix formation and degradation and impairment of proliferation,differentiation and mineralization processes.Our findings highlight,for the first time,the severe impact of consuming ultra-processed foods on the growing skeleton.This pathology extends far beyond that explained by the known metabolic effects,highlighting bone as a new target for studies of modern diets.

关 键 词：consuming SUGAR SKELETON 

分 类 号：TS201.4[轻工技术与工程—食品科学]