Another reason to exercise: Burning bone fat a key to better bone health

Date: May 18, 2017

Source: University of North Carolina Health Care

Summary: It's a fat-burning secret anyone interested in bone health should know. For the first time, researchers show that exercising burns the fat found within the bone marrow and offers evidence that this process improves bone quality and the amount of bone in a matter of weeks.

It's a fat-burning secret anyone interested in bone health should know. For the first time, UNC School of Medicine researchers shows that exercising burns the fat found within the bone marrow and offers evidence that this process improves bone quality and the amount of bone in a matter of weeks.

The study, published in the Journal of Bone and Mineral Research, also suggests obese individuals -- who often have worse bone quality -- may derive even greater bone health benefits from exercising than their lean counterparts.

"One of the main clinical implications of this research is that exercise is not just good, but amazing for bone health," said lead author Maya Styner, MD, a physician and assistant professor of endocrinology and metabolism at the University of North Carolina at Chapel Hill. "In just a very short period of time, we saw that running was building bone significantly in mice."

Although research in mice is not directly translatable to the human condition, the kinds of stem cells that produce bone and fat in mice are the same kind that produces bone and fat in humans.

Composite CT scans of mouse femurs are shown. LFD-E refers to low-fat diet plus exercise. DIO-E refers to diet-induced obesity plus exercise. Red, yellow: less fat in bone. Green, blue, and purple: higher fat amounts. Exercise dramatically reduced bone fat.

Credit: M. Styner, et al

In addition to its implications for obesity and bone health, Styner said the research also could help illuminate some of the factors behind bone degradation associated with conditions like diabetes, arthritis, anorexia, and the use of steroid medications.

In her patients, Styner is all too familiar with the chronic toll of osteoporosis and fractures. This new evidence shows it's possible to use exercise to reverse some of the effects on bones.

"I see a lot of patients with poor bone health, and I always talk to them about what a dramatic effect exercise can have on bones, regardless of what the cause of their bone condition is," said Styner. "With obesity, it seems that you get even more bone formation from exercise. Our studies of bone biomechanics show that the quality and the strength of the bone is significantly increased with exercise and even more so in the obese exercisers"

Getting to the marrow of the matter

Bone and marrow are more dynamic than you might think. Morrow, in particular, is a hub of activity, coordinating the formation of bone and cartilage while simultaneously churning out blood cells, immune cells, and cancerous cells.

Marrow also produces fat, which has a lot to do with its vaunted status in cuisines around the world. But the physiological role of bone marrow fat in the body -- and even whether it is beneficial or harmful for one's health -- has remained somewhat mysterious.

Generally, marrow fat has been thought to comprise a special fat reserve that is not used to fuel energy during exercise in the same way other fat stores are used throughout the body during exercise. The new study offers evidence to the contrary.

Styner's work also offers fundamental insights on how marrow fat forms and the impact it has on bone health. Previous studies have suggested that a higher amount of marrow fat increases the risk of fractures and other problems.

"There's been intense interest in marrow fat because it's highly associated with states of low bone density, but scientists still haven't understood its physiologic purpose," said Styner. "We know that exercise has a profound effect on fat elsewhere in the body, and we wanted to use exercise as a tool to understand the fat in the marrow."

Vanishing fat cells

The researchers performed their experiments in two groups of mice. One group was fed a normal diet (lean mice) and the other received a high-fat diet (obese mice) starting a month after birth. When they were four months old, half the mice in each group were given a running wheel to use whenever they liked for the next six weeks. Because mice like to run, the group with access to a wheel tended to spend a lot of time exercising.

The researchers analysed the animals' body composition, marrow fat and bone quantity at various points. Predictably, the obese mice started with more fat cells and larger fat cells in their marrow. After exercising for six weeks, both obese and lean mice showed a significant reduction in the overall size of fat cells and the overall amount fat in the marrow. In these respects, the marrow fat of exercising obese mice looked virtually identical to the marrow fat of lean mice, even those that exercised.

Perhaps more surprising was the dramatic difference in the number of fat cells present in the marrow, which showed no change in lean mice but dropped by more than half in obese mice that exercised compared to obese mice that were sedentary. The tests also revealed that exercise improved the thickness of bone and that this effect was particularly pronounced in obese mice.

According to Styner, all of this points to the conclusion that marrow fat can be burned off through exercise and that this process is good for bones.

"Obesity appears to increase a fat depot in the bone, and this depot behaves very much like abdominal and other fat depots," said Styner. "Exercise is able to reduce the size of this fat depot and burn it for fuel and at the same time build stronger, larger bones."

Setting the stage

The research leaves a few lingering mysteries. A big one is figuring out the exact relationship between burning marrow fat and building better bone. It could be that when fat cells are burned during exercise, the marrow uses the released energy to make more bone.

Or, because both fat and bone cells come from parent cells known as mesenchymal stem cells, it could be that exercise somehow stimulates these stem cells to churn out more bone cells and less fat cells.

More research will be needed to parse this out. "What we can say is there's a lot of evidence suggesting that marrow fat is being used as fuel to make more bone, rather than there being an increase in the diversion of stem cells into bone," said Styner.

But marrow fat, being encased in bone, isn't easy to study. The team's new research represents a leap forward not only in understanding bone marrow fat but also in the tools to study it.

The group's previous work relied on micro-CT imaging, which requires the use of a toxic tracer to measure marrow fat. In the new study, they took advantage of UNC's 9.4 TMRI, a sophisticated MRI machine of which there are only a few around the country. Using MRI to assess marrow fat eliminates the need for the toxic tracer and allows highly detailed imaging of living organisms.

"If we want to take this technique to the human level, we could study marrow fat in humans in a much more reliable fashion now," said Styner. "And our work shows this is possible."

The team also developed techniques to perform a much more detailed assessment of the number and size of fat cells within the marrow and even examined some of the key proteins involved in the formation and reduction of bone marrow fat.

Styner is now working with collaborators to adapt these methods for studying the bone marrow dynamics that might be at work in other conditions, including anorexia and post-menopausal osteoporosis.

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Story Source:

Materials provided by University of North Carolina Health Care. Note: Content may be edited for style and length.

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Journal Reference:

Maya Styner, Gabriel M Pagnotti, Cody McGrath, Xin Wu, Buer Sen, Gunes Uzer, Zhihui Xie, Xiaopeng Zong, Martin A Styner, Clinton T Rubin, Janet Rubin. Exercise Decreases Marrow Adipose Tissue Through ß-Oxidation in Obese Running Mice. Journal of Bone and Mineral Research, 2017; DOI: 10.1002/jbmr.3159

  Pineapple: Health Benefits, Risks &   Nutrition  Facts

Spiny on the outside, sweet on the inside, pineapples are one fantastic fruit. Pineapples are members of the bromeliad family, and one of the few bromeliads to produce edible fruit, according to the biology department at Union County College. The fruit is actually made of many individual berries that fuse together around a central core. Each pineapple scale is an individual berry.

Pineapples’ nutritional benefits are as fascinating as their anatomy. “Pineapples contain high amounts of vitamin C and manganese,” said San Diego-based nutritionist Laura Flores. These tropical treats are also a good way to get important dietary fibre and bromelain (an enzyme). 

“As well as having high amounts of manganese, which is important for antioxidant defences, pineapples also contain high amounts of thiamin, a B vitamin that is involved in energy production,” Flores said. 

For all its sweetness, one cup of pineapple chunks contains only 82 calories. Pineapples are also fat-free, cholesterol-free and low in sodium. Not surprisingly, they do contain sugar, with 16 grammes per cup.

Here are the nutrition facts for raw pineapple, according to the U.S. Food and Drug Administration, which regulates food labelling through the National Labeling and Education Act:

Nutrition Facts Serving size: 2 slices, 3" diameter, 3/4" thick (4 oz / 112 g) Calories 50   Calories from Fat 0 *Percent Daily Values (%DV) are based on a 2,000 calorie diet.	Amt per Serving	%DV*		Amt per Serving	%DV*
	Total Fat 0g	0%		Total Carbohydrate 13g	4%
	Cholesterol 0mg	0%		Dietary Fiber 1g	4%
	Sodium 10mg	0%		Sugars 10g
	Potassium 120mg	3%		Protein 1g
	Vitamin A	2%		Calcium	2%
	Vitamin C	50%		Iron	2%

The nutritional profile for canned pineapple is different from raw pineapple. According to the U.S. Department of Agriculture, canned pineapple in light syrup has 131 calories per cup and 31.88 grammes of sugar. It also contains fewer vitamins and minerals. If you do opt for canned pineapple, try to get it with no added sugar or look for a variety that is canned in fruit juice instead of syrup.

Health benefits

Immune system support

Pineapple contains half of the daily recommended value of vitamin C, according to the FDA. Vitamin C is a primary water-soluble antioxidant that fights cell damage, according to the Linus Pauling Institute at Oregon State University. This makes vitamin C a helpful fighter against problems such as heart disease and joint pain.

Bone strength

Pineapple may help you keep standing tall and vigorous. The fruit contains nearly 75 percent of the daily-recommended value of the mineral manganese, which is essential in developing strong bones and connective tissue, according to the Linus Pauling Institute. One 1994 study suggested that manganese, along with other trace minerals, may be helpful in preventing osteoporosis in post-menopausal women. 

Eye health

“Pineapples can help reduce the risk of macular degeneration, a disease that affects the eyes as people age, due in part to its high amount of vitamin C and the antioxidants it contains,” Flores said. 

Digestion

Like many other fruits and vegetables, pineapple contains dietary fibre, which is essential for keeping you regular and in keeping your intestines healthy, according to the Mayo Clinic. But unlike many other fruits and veggies, pineapple contains significant amounts of bromelain, an enzyme that breaks down protein, possibly helping digestion, according to the American Cancer Society.

Anti-Inflammatory Benefits

“Due to a complex mixture of substances that can be extracted from the core of the pineapple, well known as bromelain, pineapples can help reduce severe inflammation ... and can reduce tumour growth,” Flores said. A variety of studies has indicated that bromelain may be helpful in treating osteoarthritis, though more research is needed. 

Excessive inflammation is often associated with cancer, and according to the Memorial Sloan-Kettering Cancer Center, bromelain and other proteolytic enzymes have been shown to increase the survival rates of animals with various tumours. There is not yet, however, clinical evidence to show that such results will happen in humans. 

Blood clot reduction

Flores noted that because of their bromelain levels, pineapples can help reduce excessive coagulation of the blood. This makes pineapple a good snack for frequent fliers and others at risk for blood clots.

Common cold and sinus inflammation

In addition to having lots of vitamin C, pineapple’s bromelain may help reduce mucus in the throat and nose, according to the University of Maryland Medical Center. So if your cold has you coughing, try some pineapple chunks. Those with allergies may want to consider incorporating pineapple into their diets more regularly to reduce sinus mucous long term.

Health risks

“Because pineapple is a great meat tenderizer, eating too much can result in the tenderness of the mouth, including the lips, tongue and cheeks,” Flores said. “But, [it] should resolve itself within a few hours.” If it does not, or if you experience a rash, hives or breathing difficulties, you should seek medical help immediately. You could have a pineapple allergy.

Flores pointed out a possible negative to pineapple’s high levels of vitamin C. “Because of the high amount of vitamin C that pineapples contain, consuming large quantities may induce diarrhoea, nausea, vomiting, abdominal pain or heartburn,” she said. 

Additionally, extremely high amounts of bromelain can cause skin rashes, vomiting, diarrhoea, and excessive menstrual bleeding, according to the University of Maryland Medical Center. Bromelain can also interact with some medications. Those taking antibiotics, anticoagulants, blood thinners, anticonvulsants, barbiturates, benzodiazepines, insomnia drugs and tricyclic antidepressants should be careful not to eat too much pineapple.

Eating unripe pineapple or drinking green pineapple juice is dangerous, reports the horticulture department at Purdue University. In this state, it is toxic to humans and can lead to severe diarrhoea and vomiting. Eating a lot of pineapple cores can also cause fibre balls to form in the digestive tract.

Pineapple facts

·        The word "pineapple," derived from the Spanish word piña, was first used in 1398 to refer to a pinecone. This changed about 300 years later, with the word "pinecone" being introduced so pineapple could be utilised exclusively for the fruit.

·        Pineapples were discovered by Europeans in 1493 on the Caribbean island of Guadalupe.

·        Early attempts by Europeans to cultivate the fruit failed until they realised that the fruit needs a tropical climate to flourish. By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into their Asian, African and South Pacific colonies.

·        Because pineapples are very perishable, fresh pineapples were a rarity for early American colonists. Glazed, sugar-coated pineapples were a luxurious treat, and fresh pineapple itself became a symbol of prestige and social class.

·        Pineapples were first cultivated in Hawaii in the 18th century. Hawaii is the only U.S. state in which they are still grown.

·        Other countries that commercially grow pineapples include Thailand, the Philippines, China, Brazil and Mexico.

·        It takes almost three years for a pineapple to mature.

·        Pineapple canneries use every bit of the pineapple. The skins, core and end portions are used to make a variety of products, including vinegar, alcohol and animal food.

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