The tempo and change in bone growth during puberty in relation to physical growth is described in a cohort of 56 boys and 52 girls. Distal forearm bone width, mineral content and volumetric density, anthropometry and pubertal status were measured at ages 11, 13, 15 and 17 y, and bone age at 17 y. Bone width and mineral content increased independently with age for each pubertal stage. Volumetric density fell during early puberty and then increased rapidly. Maximal increase of all bone variables occurred earlier in girls than in boys and earliest for bone width, then mineral content, then density. In girls most change occurred in the 12 mo before and after menarche. The degree of tracking was similar to that for height. Bone growth followed physical growth but at a slower tempo. By age 17 y boys had attained 86% of the reference adult bone mineral content and volumetric density; girls had attained 93% of the reference adult bone mineral content and 94% of volumetric density. Those skeletally mature at 17 y had greater mineral content and volumetric density. To maximize peak bone mass, modifiable environmental factors should be optimized before the onset of puberty and be maintained throughout this period of rapid growth and beyond attainment of sexual maturity.

Download full-text PDF

Source
http://dx.doi.org/10.1080/08035259950170286DOI Listing

Publication Analysis

Top Keywords

mineral content
24
volumetric density
20
bone growth
12
bone width
12
width mineral
12
content volumetric
12
bone
11
pubertal status
8
physical growth
8
density girls
8

Similar Publications

Carrot callus grown on a medium with increased nitrogen have reduced carotenoid accumulation, changed gene expression, high amount of vesicular plastids and altered cell wall composition. Carotenoid biosynthesis is vital for plant development and quality, yet its regulation under varying nutrient conditions remains unclear. To explore the effects of nitrogen (N) availability, we used carrot (Daucus carota L.

View Article and Find Full Text PDF

Microplastics (MPs) form when plastic debris is released into the aquatic environment, where they decompose and have deleterious effects on aquatic life. This study aimed to examine the harmful impacts of polystyrene MPs (PS-MPs) on the growth, carcass composition, hematology, digestibility, histopathology, and mineral analysis of Catla catla (11.09 ± 0.

View Article and Find Full Text PDF

Boosting Nutritional Proficiency of Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Agaricomycetes): A Selenium and Zinc Fortification Exploration.

Int J Med Mushrooms

January 2025

Department of Plant Pathology, College of Agriculture, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, India.

The present study was aimed at evaluating the nutritional characteristics of bio-enriched oyster mushrooms. Cereal, leguminous and oilseed waste was used as substrates. Rice, soybean and mustard straw performed the best among all substrate fortified by adding Se and Zn salts individually and in combination at three different doses (25, 50 and 75 mg/kg) for nutrient analysis.

View Article and Find Full Text PDF

Proper waste management and sustainable energy production are crucial for human development. For this purpose, this study evaluates the impact of blending percentage on energy recovery potential and environmental benefits of co-combustion of wastewater sludge and Brazilian low-rank coal. The sludge and coal were characterised in terms of their potential as fuel and co-combustion tests were carried out in a pilot-scale bubbling fluidised bed focused on the influence of the percentage of sludge mixture on the behaviour of co-combustion with coal in terms of flue gas composition and fluidised bed temperature stability.

View Article and Find Full Text PDF

Background: The growing demand for natural, health-promoting food products has led to increased interest in integrating nutrient-rich ingredients into everyday foods. The addition of leaves may increase nutrient profile, including essential amino acids, antioxidants, vitamins, and minerals in edible products.

Aim: The study aimed to optimize the addition of leaves in bread, noodles, and pasta and evaluate sensory attributes using a nine-point hedonic scale and nutritional analysis.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!