Diagnosing Metabolic Bone Disease

^{Diagnosing MBD}

^{Most diagnoses are made from the physical symptoms as well as information provided by the owner regarding diet. Symptoms can include limping, partial paralysis and painful movement. Blood work & X-rays should be done to confirm diagnosis.}

^{Calcium deficiency is only one type. Following is a brief description of other more common forms.}

^{Osteoporosis is the thinning of the bone matrix as more calcium is resorbed into the blood than is redeposited into the bone. Rather than being caused strictly by calcium deficiency or excess phosphorus, it may be related to protein deficiency or disuse of bones (such as being confined in small places).}

^{Osteomalacia is the softening of the bone & decreased bone density due to decreased mineralization. The body tries to compensate by depositing bone material at the sites of greatest tension. Folding fractures and bowed bones are common.}

^{Rickets is similar to osteomalcia and occurs in the young. The differences are most noticeable in X-rays as bones are affected in different ways. Bowing of the long bones is the most common sign.}

^{Secondary Nutritional Hypoparathyroidism is when low levels of serum calcium stimulate the production of PTH, it causes resorptoin of bone. Excessive resorption without deposition of new bone, results in weakened bone (osteomalacia & rickets).}

^{Calcium deficiencies may be caused by kidney intestinal & liver disease as well as dietary deficiencies. Diseases which affect the way in which nutrients are extracted from food & metabolized may affect how calcium is processed.}

Things to look for:
You are looking for foods that have a good ratio of calcium:phosphorous.  2:1 is the desired.  If a food is high in calcium, but also is a goitrogen or high in oxolates, that food should be given in moderation.  If a food is low in calcium, but also a goitrogen or high in oxolates, that food should be avoided.  If you find a food high in calcium, but also high in phosphorous, combine with a food that is low in calcium.  As always, this is meant to be a guide, not set in stone.

^{Food Item                      Cal/Phos  Goitrogen  Oxalate
       Ratio}

Almonds	.52 : 1
Apples	.54 : 1
Bananas	.23 : 1
Beans, black	.19 : 1
Beans, snap	.97 : 1
Beets	.40 : 1		Yes
Broccoli	.71 : 1	Yes	Yes
Brussels sprouts	.61 : 1	Yes
Cabbage	2.40 : 1	Yes
Cabbage, Bok Choy	1.97 : 1	Yes
Carrots, baby	1.14 : 1
Carrots	.94 : 1		Yes (tops)
Cauliflower	.50 : 1	Yes
Celery	1.67 : 1
Corn, sweet, yellow	.02 : 1
Cucumber	.67 : 1
Eggplant	.36 : 1
Endive	1.86 : 1		Yes
Grapes, seedless	.50 : 1
Kale	2.41 : 1		Yes
Kiwi	1.00 : 1
Lettuce, romaine	1.10 : 1
Mushrooms	.04 : 1
Mushrooms, portabella	.06 : 1
Mustard greens	2.40 : 1
Okra	1.29 : 1
Parsley	2.38 : 1
Parsnips	.51 : 1
Peach	.30 : 1
Peas	.23 : 1
Peppers	.50 : 1
Pineapple	1.63 : 1
Plums, dried (prunes)	.62 : 1
Popcorn, air-popped	.03 : 1
Potatoes, white	.15 : 1
Radishes	125.00 :1
Rhubarb	6.14 : 1
Rice, brown, med grain	.13 : 1
Rutabagas	.81 : 1
Spinach	2.02 : 1	Yes	Yes
Squash, summer	.66 : 1
Squash, Zucchini	.39 : 1
Squash, Acorn	.92 : 1
Squash, butternut	1.45 : 1
Squash, spaghetti	1.50 : 1
Strawberry	.78 : 1	Yes	Yes
Tomatoes, red, ripe	.42 : 1
Turnips, green	4.52 : 1	Yes	Yes
Waterchestnuts	.17 : 1
Watercress	2.00 : 1