ArticleEuropean journal of nutrition2025
Long-term consumption of liquid dairy products predicts lower fracture risk in aging women: a 25-year follow-up.
Article in European journal of nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Vitamin D and calcium status in HYDRIA, Greece: associations with dietary and supplemental sources.European journal of nutrition · 2026Article
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6 authors.
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Abstract
purposeThe study aimed to investigate whether high dairy products consumption is associated with reduced fracture risk in aging women, contributing to understanding this health issue.
methodData was obtained from the Kuopio Osteoporosis Risk Factor and Prevention (OSTPRE) study, a large cohort of 14,220 older Finnish women (mean baseline age 52.3 years) with 25 years of follow-up. Participants completed questionnaires every five years, providing information on health status, lifestyle habits, dairy products consumption (milk, sour milk, yogurt, cheese), and fracture history. Cox proportional hazard models with time-dependent covariates were used to estimate hazard ratios for any fracture, hip fracture, or osteoporotic fracture based on dairy products consumption. The models were adjusted for time-updated BMI (kg/m²), alcohol use (portions/day), physical activity (hours/month), age (years), use of calcium and/or vitamin D supplements (yes/no), and use of bone-affecting medications (yes/no).
resultsHigher liquid dairy products consumption (milk, sour milk, yogurt) was associated with decreased risk for any fracture (β = 0.98, SE = 0.01, P = 0.008) and osteoporotic fracture (β = 0.97, SE = 0.01, P = 0.011). In contrast, cheese consumption was not associated with the overall risk of any fracture or osteoporotic fracture. In a separate analysis, higher cheese consumption was linked to a reduced hip fracture risk (β = 0.91, SE = 0.05, P = 0.043) while no association was found between liquid dairy products consumption and hip fracture risk.
conclusionA long-term consumption of liquid dairy products may lower fracture risk. Encouraging the consumption of these products through public health initiatives may help reduce fractures and ease the economic burden on the healthcare system.
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