Maintaining normal bone health during and after Menopause
During menopause, there is a natural loss of bone tissue of approximately 2–5% per year. In the first 10 years after menopause, bone mass loss can reach as much as 10–15%. For this reason, it may be a good idea to focus on maintaining healthy bones during this period.
What are bones made of?
We have 206 bones in the body, which are made up of bone tissue containing, among other things, calcium. When it comes to bone health, calcium and magnesium are among the key minerals, as calcium is necessary for the maintenance of normal bones. At the same time, it is essential to get enough vitamin D, as vitamin D contributes to the normal absorption of calcium.
Calcium and vitamin D help reduce bone mineral loss in postmenopausal women. Low bone mineral density is a risk factor for fractures associated with osteoporosis. A reduction in bone mineral density loss is achieved with a daily intake (from all sources) of at least 1,200 mg of calcium and 20 μg of vitamin D.
For individuals with a specific need to maintain bone health, the Danish Veterinary and Food Administration recommends a daily intake of 800–1,000 mg of calcium and 20 μg of vitamin D.
In addition, it is important to stay physically active, preferably with weight-bearing exercise, avoid smoking, and maintain a healthy and varied diet.
Bone tissue and bone mineral density
On average, our bones are renewed approximately every 10 years. In order for new bone tissue to be formed, old bone tissue must first be broken down. This occurs through a fine balance between bone cells: osteoclasts break down bone tissue, while osteoblasts build new bone tissue.
In this way, our bones are continuously “renewed” throughout life. However, bone mass and bone mineral density typically peak around the age of 25–30
Bone scans – T score
Bone density can be measured using a DXA scan, where bone mineral density is assessed on a so-called T-score scale. The T-score represents the standard deviation compared with the average bone density of young, healthy individuals.
Women during menopause
When women enter menopause, production of the female sex hormone oestrogen decreases. This is significant because osteoblasts, which build bone, are partly stimulated by oestrogen in the body. When menopause begins, bone breakdown may therefore accelerate compared with the period before menopause.
As a result, women after menopause will on average have a lower bone mineral density (BMD) than they did before menopause.
Fermented red clover, vitamins and minerals for bone health
Red clover contains phyto-oestrogens, also known as isoflavones. These are what make fermented red clover particularly interesting to use during and after menopause, as they have a structure similar to the female hormone oestrogen.
However, unlike oestrogen, they bind mainly to beta oestrogen receptors, which are found in areas such as the bones, kidneys, and brain — rather than alpha receptors, which are mainly found in breast and ovarian tissue.
When red clover juice is fermented, the sugar molecules and isoflavones are separated, and the isoflavones are converted into what is known as the aglycone form. In this form, the isoflavones are ready to be absorbed by the body, and fermentation therefore ensures improved bioavailability.
In addition, fermented red clover naturally contains calcium and magnesium, both of which are beneficial for bone health.
Isoflavones in red clover
Today, many varieties of red clover are bred with increasingly lower levels of isoflavones. At Herrens Mark, however, the opposite approach is taken, as the isoflavone content is precisely what makes the herb valuable.
For this reason, considerable effort has been made over time to identify and further develop older varieties with a higher isoflavone content. Herrens Mark was therefore a participant in a major GUDP project running from 2014 to 2018, with the aim of selecting older varieties for further breeding — a process which Herrens Mark continues to this day.
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Michael Mohr Jensen
Michael is the owner and director of the company Herrens Mark. He has more than 30 years of experience as an organic vegetable and herb producer and therefore has a solid and down-to-earth focus on plants and plant breeding.
In 2010, he took over the production of the fermented dandelion extract and established the company Herrens Mark shortly thereafter in 2013. Today Herrens Mark produces and develops food supplements in the form of fermented herbal extracts such as red clover, dandelion and echinacea.
In this connection, he has more than 7 years of experience with research and development-related collaborations with academic institutions such as Aarhus University (AUH), the University of Southern Denmark and Kings College London. He has also worked on projects supported by Future Food Innovation (FFI), the Danish authority for science, technology and innovation. He therefore thrives in the field between the development and utilization of plant vitality, properties and documented research.
