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# Oxidative stress boosts hip fracture risk, antioxidants lower the risk
- URL: https://www.foodconsumer.org/oxidative_stress_boosts_hip_fracture_risk_0812140815/
- Published: 2014-08-12T21:14:00.000Z
- Updated: 2026-09-22T16:27:14.000Z
- Description: A Journal of Bone and Mineral Research study found women in the top 30 percent for a blood marker of oxidation products had 2.67 times the hip fracture risk of those in the bottom 30 percent. The piece suggests antioxidant supplements may reduce that risk.
- Author: Food Consumer
- Tags: Supplements, Nutrition, #vivvo-import

Tuesday Aug 12, 2014 (foodconsumer.org) -- A new study in the Journal of Bone and Mineral Research suggests that taking antioxidant supplements may help reduce the risk of hip fracture.

The study shows that fluorescent oxidation products (FIOP) of the blood measured at 320/420 nm, named as FlOP\_320 were associated with risk of hip fracture in women.

The study shows that "women in the upper 30 percent of FlOP\_320 readings were found to have 2.67 times the risk of hip fractures of those in the bottom 30 percent."

FIOP\_320 is a measure of oxidation products such as lipid hydroperoxides, aldehydes and ketones that react with DNA in the presence of metals, meaning that high oxidation products are linked to higher risk of hip fracture.

Oxidative stress occurs naturally, but can be increased by environmental factors such as natural and artificial radiation, toxins found in food, air and water and other environmental sources such as tobacco smoke. All these factors add to the overall burden and overwhelm the body's antioxidant defenses.

Oxidative stress can be relieved by avoiding the risk factors and taking antioxidant supplements to prevent lipid oxidation induced by the environmental factors. For instance, vitamin C has been found effective at reducing the oxidative damage induced by gamma radiation. Antioxidants can also reduce the cellular damage induced by mobile phone radiation.

The study was conducted by Tianying Wu at University of Cincinnati (UC) and colleagues in collaboration with researchers at the Harvard School of Public Health and Harvard Medical School. (David Liu)