Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Standard

Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps. / Geiker, Nina Rica Wium; Mølgaard, Christian; Iuliano, S; Rizzoli, R; Manios, Yannis; van Loon, Luc J C; Lecerf, J-M; Moschonis, George; Reginster, J-Y; Givens, I; Astrup, Arne.

I: Osteoporosis International, Bind 31, Nr. 4, 2020, s. 601-615.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Geiker, NRW, Mølgaard, C, Iuliano, S, Rizzoli, R, Manios, Y, van Loon, LJC, Lecerf, J-M, Moschonis, G, Reginster, J-Y, Givens, I & Astrup, A 2020, 'Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps', Osteoporosis International, bind 31, nr. 4, s. 601-615. https://doi.org/10.1007/s00198-019-05229-7

APA

Geiker, N. R. W., Mølgaard, C., Iuliano, S., Rizzoli, R., Manios, Y., van Loon, L. J. C., ... Astrup, A. (2020). Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps. Osteoporosis International, 31(4), 601-615. https://doi.org/10.1007/s00198-019-05229-7

Vancouver

Geiker NRW, Mølgaard C, Iuliano S, Rizzoli R, Manios Y, van Loon LJC o.a. Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps. Osteoporosis International. 2020;31(4):601-615. https://doi.org/10.1007/s00198-019-05229-7

Author

Geiker, Nina Rica Wium ; Mølgaard, Christian ; Iuliano, S ; Rizzoli, R ; Manios, Yannis ; van Loon, Luc J C ; Lecerf, J-M ; Moschonis, George ; Reginster, J-Y ; Givens, I ; Astrup, Arne. / Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps. I: Osteoporosis International. 2020 ; Bind 31, Nr. 4. s. 601-615.

Bibtex

@article{735988877f084b65b930470f7a8700fe,
title = "Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps",
abstract = "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.",
keywords = "Faculty of Science, Bone, Cheese, Fermented dairy products, Milk, Muscle",
author = "Geiker, {Nina Rica Wium} and Christian M{\o}lgaard and S Iuliano and R Rizzoli and Yannis Manios and {van Loon}, {Luc J C} and J-M Lecerf and George Moschonis and J-Y Reginster and I Givens and Arne Astrup",
note = "CURIS 2020 NEXS 075",
year = "2020",
doi = "10.1007/s00198-019-05229-7",
language = "English",
volume = "31",
pages = "601--615",
journal = "Osteoporosis International",
issn = "0937-941X",
publisher = "Springer",
number = "4",

}

RIS

TY - JOUR

T1 - Impact of whole dairy matrix on musculoskeletal health and aging-current knowledge and research gaps

AU - Geiker, Nina Rica Wium

AU - Mølgaard, Christian

AU - Iuliano, S

AU - Rizzoli, R

AU - Manios, Yannis

AU - van Loon, Luc J C

AU - Lecerf, J-M

AU - Moschonis, George

AU - Reginster, J-Y

AU - Givens, I

AU - Astrup, Arne

N1 - CURIS 2020 NEXS 075

PY - 2020

Y1 - 2020

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 - Faculty of Science

KW - Bone

KW - Cheese

KW - Fermented dairy products

KW - Milk

KW - Muscle

U2 - 10.1007/s00198-019-05229-7

DO - 10.1007/s00198-019-05229-7

M3 - Journal article

C2 - 31728607

VL - 31

SP - 601

EP - 615

JO - Osteoporosis International

JF - Osteoporosis International

SN - 0937-941X

IS - 4

ER -

ID: 230395121