Evidence supporting the use of: Bok Choy
For the health condition: Osteoporosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Bok choy (Brassica rapa subsp. chinensis) is a cruciferous vegetable often recommended as part of a healthy diet for bone health, including osteoporosis prevention. The scientific rationale comes from its nutrient profile: bok choy is a good source of calcium, vitamin K, magnesium, and other micronutrients known to be important for bone metabolism. Several epidemiological studies suggest that adequate dietary intake of calcium and vitamin K is associated with higher bone mineral density and reduced risk of osteoporosis, though these studies typically consider total dietary intake rather than bok choy specifically.

However, there is a lack of direct clinical evidence linking bok choy consumption alone to the prevention or treatment of osteoporosis. Most scientific validation is extrapolated from knowledge about how calcium and vitamin K contribute to bone mineralization and the high bioavailability of calcium from certain leafy greens, including bok choy (as compared to spinach, which is high in oxalates that inhibit calcium absorption). Randomized controlled trials specifically evaluating bok choy's effects on osteoporosis or bone fracture risk are lacking.

In summary, bok choy is scientifically recognized as a nutritious vegetable that can contribute valuable bone-supporting nutrients as part of a balanced diet, but direct evidence for its use in treating or preventing osteoporosis is limited. Its recommendation is based more on general nutritional science than on targeted clinical trials.

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Products containing Bok Choy

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