en
Scientific article
Review
Open access
English

Dairy products and bone health

ContributorsRizzoli, René
First online date2021-09-07
Abstract

Bone mineral mass, geometry and microstructure, hence determinants of fracture risk, result bone accrual during growth and bone loss later in life. Peak bone mass, which is reached by the end of the second decade of life, is mainly determined by genetic factors. Among other factors influencing bone capital, dietary intakes, particularly calcium and protein, play a significant role in peak bone mass attainment. Both nutrients are provided in dairy products, which accounts for 50-60% and 20-30% of the daily calcium and protein intakes, respectively. Children avoiding dairy products are at higher risk of fracture, as are adults or older individuals following a diet devoid of dairy products, like vegans. Various intervention trials have shown some beneficial effects of dairy products on bone capital accumulation during growth and on bone turnover in adults. In observational studies, dairy products intake, particularly the fermented ones, which also provide probiotics in addition to calcium, phosphorus and protein, appear to be associated with a lower risk of hip fracture.

eng
Keywords
  • Bone mineral density
  • Calcium
  • Fermented dairy products
  • Fracture
  • Growth
  • Nutrition
  • Osteoporosis
  • Probiotics
  • Protein
Citation (ISO format)
RIZZOLI, René. Dairy products and bone health. In: Aging Clinical and Experimental Research, 2021. doi: 10.1007/s40520-021-01970-4
Main files (1)
Article (Published version)
Identifiers
ISSN of the journal1594-0667
96views
76downloads

Technical informations

Creation10/15/2021 11:43:00 AM
First validation10/15/2021 11:43:00 AM
Update time03/16/2023 2:29:56 AM
Status update03/16/2023 2:29:56 AM
Last indexation02/01/2024 7:19:26 AM
All rights reserved by Archive ouverte UNIGE and the University of GenevaunigeBlack