TY - JOUR
T1 - Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps
AU - Geiker, N R W
AU - Mølgaard, C
AU - Iuliano, S
AU - Rizzoli, R
AU - Manios, Y
AU - van Loon, L J C
AU - Lecerf, J-M
AU - Moschonis, G
AU - Reginster, J-Y
AU - Givens, I
AU - Astrup, A
N1 - Funding Information:
A.A.’s recent research at the University of Copenhagen, Denmark, has received funding via unrestricted grants from or contracts with Danish Dairy Foundation, Global Dairy Platform, European Milk Forum, and Gelesis AS, USA.
Funding Information:
N.R.W.G. has received salary from ESCEO for acting as a rapporteur during the workshop and for preparing the manuscript. N.R.W.G. has received research funding from Danish Dairy Research Foundation.
Funding Information:
The meeting of the Working Group was funded by the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases (ESCEO), a Belgian not-for-profit organization and held in Geneva, Switzerland on June 18, 2019. The Working Group was entirely funded by the ESCEO. The ESCEO receives Unrestricted Educational Grants, to support its educational and scientific activities, from non-governmental organizations, not-for-profit organizations, and non-commercial and corporate partners. The choice of topics, participants, content, and agenda of the Working Groups as well as the writing, editing, submission, and publication processes of the manuscript are under the sole responsibility of the ESCEO, without any influence from third parties.
Funding Information:
I.G. has received dairy and health research funding from UK BBSRC (Biotechnology and Biological Sciences Research Council), UK MRC (Medical Research Council), GB Dairy Council, UK Agriculture and Horticulture Development Board Dairy (AHDB Dairy), The Dutch Dairy Association, The Global Dairy Platform, The Barham Foundation Trust, and various companies. Is or recently has been a member of UK Food Standards Agency Advisory Committee; Scientific Panel Estonian Biocompetance Centre of Healthy Dairy Products (BioCC); Consultant to the GB Dairy Council on Fats in Dairy Products and Cardiometabolic Disease.
Funding Information:
Y.M. and G.M. have received research funding from Friesland Foods Hellas and FrieslandCampina BV.
Funding Information:
C.M. has received research funding from Danish Dairy Research Foundation, ARLA Food, ARLA Food for Health, and Chr. Hansen.
Publisher Copyright:
© 2019, International Osteoporosis Foundation and National Osteoporosis Foundation.
PY - 2020/4
Y1 - 2020/4
N2 - Dairy products are included in dietary guidelines worldwide, as milk, yoghurt, and cheese are good sources of calcium and protein, vital nutrients for bones and muscle mass maintenance. Bone growth and mineralization occur during infancy and childhood, peak bone mass being attained after early adulthood. A low peak bone mass has consequences later in life, including increased risk of osteoporosis and fractures. Currently, more than 200 million people worldwide suffer from osteoporosis, with approximately 9 million fractures yearly. This poses a tremendous economic burden on health care. Between 5% and 10% of the elderly suffer from sarcopenia, the loss of muscle mass and strength, further increasing the risk of fractures due to falls. Evidence from interventional and observational studies support that fermented dairy products in particular exert beneficial effects on bone growth and mineralization, attenuation of bone loss, and reduce fracture risk. The effect cannot be explained by single nutrients in dairy, which suggests that a combined or matrix effect may be responsible similar to the matrix effects of foods on cardiometabolic health. Recently, several plant-based beverages and products have become available and marketed as substitutes for dairy products, even though their nutrient content differs substantially from dairy. Some of these products have been fortified, in efforts to mimic the nutritional profile of milk, but it is unknown whether the additives have the same bioavailability and beneficial effect as dairy. We conclude that the dairy matrix exerts an effect on bone and muscle health that is more than the sum of its nutrients, and we suggest that whole foods, not only single nutrients, need to be assessed in future observational and intervention studies of health outcomes. Furthermore, the importance of the matrix effect on health outcomes argues in favor of making future dietary guidelines food based.
AB - Dairy products are included in dietary guidelines worldwide, as milk, yoghurt, and cheese are good sources of calcium and protein, vital nutrients for bones and muscle mass maintenance. Bone growth and mineralization occur during infancy and childhood, peak bone mass being attained after early adulthood. A low peak bone mass has consequences later in life, including increased risk of osteoporosis and fractures. Currently, more than 200 million people worldwide suffer from osteoporosis, with approximately 9 million fractures yearly. This poses a tremendous economic burden on health care. Between 5% and 10% of the elderly suffer from sarcopenia, the loss of muscle mass and strength, further increasing the risk of fractures due to falls. Evidence from interventional and observational studies support that fermented dairy products in particular exert beneficial effects on bone growth and mineralization, attenuation of bone loss, and reduce fracture risk. The effect cannot be explained by single nutrients in dairy, which suggests that a combined or matrix effect may be responsible similar to the matrix effects of foods on cardiometabolic health. Recently, several plant-based beverages and products have become available and marketed as substitutes for dairy products, even though their nutrient content differs substantially from dairy. Some of these products have been fortified, in efforts to mimic the nutritional profile of milk, but it is unknown whether the additives have the same bioavailability and beneficial effect as dairy. We conclude that the dairy matrix exerts an effect on bone and muscle health that is more than the sum of its nutrients, and we suggest that whole foods, not only single nutrients, need to be assessed in future observational and intervention studies of health outcomes. Furthermore, the importance of the matrix effect on health outcomes argues in favor of making future dietary guidelines food based.
KW - Bone
KW - Cheese
KW - Fermented dairy products
KW - Milk
KW - Muscle
KW - BONE-MINERAL DENSITY
KW - SATURATED FATTY-ACIDS
KW - SKELETAL-MUSCLE
KW - COWS MILK
KW - CHOLESTEROL-METABOLISM
KW - RESISTANCE EXERCISE
KW - DEVELOPED-COUNTRIES
KW - CALCIUM-ABSORPTION
KW - FORTIFIED SOYMILK
KW - PROTEIN-SYNTHESIS
U2 - 10.1007/s00198-019-05229-7
DO - 10.1007/s00198-019-05229-7
M3 - Article
C2 - 31728607
SN - 0937-941X
VL - 31
SP - 601
EP - 615
JO - Osteoporosis International
JF - Osteoporosis International
IS - 4
ER -