This ongoing process of bone resorption and formation permits the skeleton to adjust to the changes required for healthy functioning and subtle remodeling to maintain maximal bone strength and to the changes required for healing fractures.
It may be that fresh red meat consumption reduces the risk of hip OA and subsequent hip replacement via increased bone strength and therefore less change in hip joint shape and less development of the types of hip deformities associated with hip OA.
It is known that bone collagen attributes to the bone strength, and that its properties are changed by heating.
Histochemically, the mechanical effect controls bone formation and mass modification with a percentage about 40% comparing to other growth-related factors as hormonal or cytokine deliver about 10% of the postnatal changes in bone strength and mass.
Osteoporosis is a systemic skeletal disease characterized by decreased bone density and a deterioration in bone quality (microarchitectural changes), leading to compromised bone strength and an enhanced risk of fractures that are not due to significant trauma [4].
Therefore, the authors concluded that with respect to age-related change in bone material properties, the relationship between bone strength and toughness is linear, and thus similar to that seen in synthetic fibre composites.
On one hand, changes in bone structure and geometry induced by aging contribute to decreased bone strength and increased fragility fracture risk in the elderly population [ 12, 13, 16, 18, 21, 22].
These changes caused by high bone remodeling in terms of high bone turnover translate to alterations in bone strength and risk of fractures.
It also promotes bone strength and reduces cardiovascular risks.
Bone strength and geometry depend on bone matrix and bone mineral density (BMD).
