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Calcified Tissue International

Erschienen in:

19.08.2017 | Review

Effects of Fermented Milk Products on Bone

verfasst von: René Rizzoli, Emmanuel Biver

Erschienen in: Calcified Tissue International | Ausgabe 4/2018

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Abstract

Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

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Titel: Effects of Fermented Milk Products on Bone
verfasst von: René Rizzoli
Emmanuel Biver
Publikationsdatum: 19.08.2017
Verlag: Springer US
Erschienen in: Calcified Tissue International / Ausgabe 4/2018
Print ISSN: 0171-967X
Elektronische ISSN: 1432-0827
DOI: https://doi.org/10.1007/s00223-017-0317-9

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