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

doi:10.1007/s00198-018-4535-4

Cited by 50 publications

(38 citation statements)

References 39 publications

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“…The study also showed a slight protective effect of the consumption of dairy products for hip fracture [30]. Biver et al conducted a three-year observation on the consumption of dairy fermented products in postmenopausal women [31]. Reduced bone loss was found in women consuming fermented dairy products, regardless of calcium, protein or energy intake.…”

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 93%

“…Reduced bone loss was found in women consuming fermented dairy products, regardless of calcium, protein or energy intake. This phenomenon was not observed in women consuming mainly milk or ripening cheeses [31]. Researchers suspect that the positive effects of fermented dairy products consumption may result from the presence of probiotics [31].…”

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

“…This phenomenon was not observed in women consuming mainly milk or ripening cheeses [31]. Researchers suspect that the positive effects of fermented dairy products consumption may result from the presence of probiotics [31]. Another analysis carried out by Michaëlsson et al revealed a relationship between consumption of milk, fermented dairy products, vegetables and fruits, and the occurrence of hip fractures [32].…”

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

“…Biver et al in their three-year analysis of the consumption of fermented dairy products in postmenopausal women, reported reduced bone loss in patients consuming various fermented dairy products, with the exception of ripening cheeses [31]. This relationship has not been clarified [31]. Rizzoli and Biver observed that the consumption of fermented dairy products, including white soft cheeses, is associated with a lower risk of bone fractures [53].…”

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

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Influence of natural dairy probiotics on health

Wojciechowska-Alwin¹,

Sikora

Lipski

et al. 2019

J Pre Clin Clin Res.

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Introduction. Probiotics are live microorganisms which, administered in appropriate amounts, have a beneficial effect on human health. Food products that contain these microorganisms are known as natural probiotics. Probiotic food include the group of dairy products in which fermented milk products are majority. Objective. The aim of the study is to review current data and summarize knowledge on the effects of consumption of dairy probiotics on human health. The review also aims at discussing the potential of these health-supporting microorganisms as a prevention factor against civilization diseases. State of knowledge. Consumption of probiotic food, especially natural dairy probiotic food, may have a positive effect on health due to the presence of probiotic bacteria or by the presence of their metabolites (postbiotics) demonstrating bioactive effects. The intake of these products is associated with the improvement of parameters such as lipid profile, insulin sensitivity, cardiovascular risk parameters, or presents protective effect on bones. Studies show a correlation between the consumption of natural probiotics and reduction in duration of diarrhea or alleviation of the course of inflammatory bowel diseases. Conclusion. The influence of natural dairy probiotics consumption on the state of health has recently been broadly investigated. Regular consumption of these products has shown beneficial effect on gut microbiota and on a wide range of health parameters. However, further studies are necessary to draw a precise conclusion.

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Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 93%

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

See 3 more Smart Citations

Influence of natural dairy probiotics on health

Wojciechowska-Alwin¹,

Sikora

Lipski

et al. 2019

J Pre Clin Clin Res.

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Yogurt Benefits Bone Mineralization in Ovariectomized Rats with Concomitant Modulation of the Gut Microbiome

Xie

Wittig

et al. 2022

Molecular Nutrition Food Res

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Scope: Evidence supports that gut-modulating foods potentially can suppress bone loss in postmenopausal women. This study aims to investigate the effect of milk calcium-enriched milk, yogurt, and yogurt-inulin combination on the gut-bone association. Methods and results: A 6-week intervention study is conducted in ovariectomized rats. Four pastes containing milk calcium-fortified milk (M-Ca), milk calcium-fortified yogurt (Y-Ca), inulin-fortified Y-Ca (Y-I-Ca), or an isoconcentration of calcium carbonate (Ca-N), and a calcium-deficient paste are provided. M-Ca does not influence bone mineral density and content (BMD and BMC), femur mechanical strength, or femoral microstructure compared to Ca-N, but Y-Ca increases spine BMD. The serum metabolome reveals that Y-Ca modulated glycine-related pathways with reduced glycine, serine, and threonine. No additive effects of yogurt and inulin are found on bone parameters. Correlation analysis shows that increased lactobacilli and reduced Clostridiaceae members in Y-Ca is associated with an increased spine BMD. Increases in Bifidobacterium pseudolongum, Turicibacter, Blautia, and Allobaculum and gut short-chain fatty acids in Y-I-Ca are not reflected in bone parameters. Conclusion: Yogurt as calcium vehicle contributes to increased spine BMD concomitant with changes in the gut microbiome and glycine-related pathways, while adding inulin to yogurt does not affect bone mineralization in ovariectomized rats.

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Diet, Microbiota, and Bone Health

Rizzoli

2018

Nutritional Influences on Bone Health

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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

Abstract: ISRCTN11865958 ( http://www.isrctn.com ).

Cited by 50 publications

References 39 publications

Influence of natural dairy probiotics on health

Influence of natural dairy probiotics on health

Yogurt Benefits Bone Mineralization in Ovariectomized Rats with Concomitant Modulation of the Gut Microbiome

Diet, Microbiota, and Bone Health

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