Daily Prune Consumption and Bone Health in Postmenopausal Women

Osteoporosis and age-related bone loss are major public health concerns for postmenopausal women, substantially increasing the risk of fractures, disability, and reduced quality of life. Although pharmacologic treatments can be effective, they are often associated with side effects, limited adherence, and high costs. As a result, there is growing interest in simple, food-based strategies that may help preserve bone mineral density (BMD) and reduce fracture risk. A 12-month randomized controlled trial published in The American Journal of Clinical Nutrition provides important clinical evidence that daily prune consumption may offer such a nonpharmacologic approach.

The study enrolled 235 postmenopausal women with an average age of 62 years and randomly assigned them to one of three groups: a control group consuming no prunes, a group consuming 50 g of prunes per day, and a group consuming 100 g of prunes per day. Bone mineral density was measured at baseline and after 12 months, with a particular focus on total hip BMD, a clinically important site because hip fractures are associated with high morbidity and mortality in older adults. In addition, fracture risk was assessed using the FRAX tool, which estimates the probability of future osteoporotic fractures.

After 12 months, clear differences emerged between the groups. Women in the control group experienced a significant loss of total hip BMD, averaging −1.1%, consistent with the expected rate of bone loss after menopause. In contrast, women who consumed 50 g of prunes daily largely maintained their hip BMD, with a minimal change of −0.3%. This finding indicates a protective effect of moderate prune intake against bone loss at a key skeletal site. Importantly, this preservation of BMD occurred without the use of medications, highlighting the potential value of dietary interventions in bone health management.

The group assigned to consume 100 g of prunes per day did not show statistically significant differences in BMD compared with the control group. However, this result must be interpreted cautiously, as the 100-g group experienced higher dropout rates, likely due to challenges with long-term adherence to such a large daily portion. This underscores an important practical consideration in nutritional interventions: effectiveness depends not only on biological impact but also on tolerability and sustainability.

Beyond changes in BMD, fracture risk outcomes further supported the benefit of prune consumption. Over the 12-month period, FRAX scores worsened only in the control group, indicating increasing fracture risk. In contrast, fracture risk remained stable in participants consuming prunes, suggesting that maintaining hip BMD may translate into clinically meaningful protection against fractures over time. While the study was not designed to measure actual fracture incidence, stabilization of FRAX scores is a relevant surrogate outcome in osteoporosis research.

The authors proposed several biological mechanisms that may explain the bone-protective effects of prunes. Prunes are rich in polyphenols, potassium, vitamin K, and boron—nutrients known to support bone metabolism. These compounds may reduce oxidative stress and inflammation, suppress bone resorption, and promote bone formation. Previous animal and short-term human studies have suggested similar benefits, and this 12-month trial strengthens the evidence by demonstrating sustained effects in a well-controlled clinical setting.

In conclusion, this randomized controlled trial published in The American Journal of Clinical Nutrition demonstrates that consuming 50 g of prunes per day is a well-tolerated and effective strategy for preserving total hip BMD in postmenopausal women (The American Journal of Clinical Nutrition, year of publication). While higher doses may be less practical, moderate prune intake appears to offer a simple, accessible, and nonpharmacologic option to support bone health and potentially reduce fracture risk in an aging population.