Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women

Biver, Emmanuel; Durosier-Izart, Claire; Merminod, Fanny; Chevalley, Thierry; van Rietbergen, Bert; Ferrari, Serge Livio; Rizzoli, René

doi:10.1007/s00198-018-4535-4

Scientific article

English

Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women

ContributorsBiver, Emmanuel; Durosier-Izart, Claire; Merminod, Fanny; Chevalley, Thierry

; van Rietbergen, Bert; Ferrari, Serge Livio; Rizzoli, René

Published inOsteoporosis International, vol. 29, no. 8, p. 1771-1782

Publication date2018

Affiliation entities

Faculté de médecine / Section de médecine clinique / Département de médecine
Faculté de médecine / Section de médecine clinique / Département de réadaptation et gériatrie

Research groups

Génétique des ostéoporoses (544)

Citation (ISO format)

BIVER, Emmanuel et al. Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women. In: Osteoporosis International, 2018, vol. 29, n° 8, p. 1771–1782. doi: 10.1007/s00198-018-4535-4

Article (Published version)

Identifiers

PID : unige:111094
DOI : 10.1007/s00198-018-4535-4

Additional URL for this publicationhttp://link.springer.com/10.1007/s00198-018-4535-4

Journal ISSN0937-941X

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Creation19/09/2018 12:28:00

First validation19/09/2018 12:28:00

Update15/03/2023 13:51:29

Status update15/03/2023 13:51:29

Last indexation31/10/2024 11:50:05

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Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women

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