Chapter 21. Functional Foods and Bone Health: Where are we at?

  1. Jim Smith and
  2. Edward Charter
  1. Wendy E. Ward,
  2. Beatrice Lau,
  3. Jovana Kaludjerovic and
  4. Sandra M. Sacco

Published Online: 26 APR 2010

DOI: 10.1002/9781444323351.ch21

Functional Food Product Development

Functional Food Product Development

How to Cite

Ward, W. E., Lau, B., Kaludjerovic, J. and Sacco, S. M. (2010) Functional Foods and Bone Health: Where are we at?, in Functional Food Product Development (eds J. Smith and E. Charter), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444323351.ch21

Editor Information

  1. Prince Edward Island Food Technology Centre Charlottetown, Canada

Author Information

  1. Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada

Publication History

  1. Published Online: 26 APR 2010
  2. Published Print: 11 JUN 2010

Book Series:

  1. Functional Food Science and Technology Series

Book Series Editors:

  1. Professor Fereidoon Shahidi PhD

Series Editor Information

  1. Department of Biochemistry, Memorial University of Newfoundland, St John's, Newfoundland, Canada

ISBN Information

Print ISBN: 9781405178761

Online ISBN: 9781444323351



  • functional foods and bone health;
  • osteoporosis - significant public health issue;
  • bone health assessment - bone mineral density (BMD);
  • bone turnover biochemical markers;
  • foods and dietary components modulating bone metabolism - soy isoflavones;
  • fish oil and n-3 long-chain polyunsaturated fatty acids (LCPUFA);
  • n-3 LCPUFA and bone metabolism;
  • flaxseed (FS) components - secoisolariciresinol diglycoside (SDG), α-linolenic acid


This chapter contains sections titled:

  • Osteoporosis is a significant public health issue

  • Bone is a dynamic tissue throughout the life cycle

  • Assessment of bone health

  • Foods and dietary components that may modulate bone metabolism throughout the life cycle

  • Soy and its isoflavones

  • Fish oil and n-3 long-chain polyunsaturated fatty acids

  • Flaxseed and its components, secoisolariciresinol diglycoside and α-linolenic acid

  • Summary – Where are we at?

  • Where do we go from here?

  • References