AI Article Synopsis
- Fragility fractures pose significant health risks for women, and dairy products offer important nutrients like calcium and vitamin D that can support bone health.
- This study analyzed data from 103,003 women in the Nurses' Health Study, focusing on the relationship between dairy intake (including yogurt, milk, and cheese) and the risk of fragility fractures over 24 years.
- Findings indicated that consuming 2 or more servings of total dairy and milk daily was linked to a reduced risk of fractures, while cheese intake showed a weaker protective effect; however, yogurt did not affect fracture risk.
Article Abstract
Background: Fragility fractures present enormous health challenges for women. Dairy products provide many bone-beneficial nutrients, such as calcium and vitamin D. Individual dairy foods may exert different effects on bone health.
Objectives: The aim of this study was to investigate the associations between total dairy, yogurt, milk, and cheese and fragility fracture risk among females in the prospective Nurses' Health Study (NHS) conducted in the United States.
Methods: In the current analysis, 103,003 females with mean age of 48 y were followed from 1980-2004. Proportional hazards models were used to estimate risk of first fracture (of the wrist, hip, or vertebrae) by intakes of dairy foods (total dairy, milk, yogurt, or cheese) obtained from a food frequency questionnaire. Fractures that were caused by high-trauma events were not included. We relied on self-reported data for wrist and hip fractures whereas for vertebral fractures, medical records were used to confirm cases.
Results: A total of 5495 incident fracture cases were documented during follow-up. After controlling for relevant confounding variables, consumption of ≥2 servings/d of total dairy (compared with <1 serving/d) was associated with lower fracture risk (hazard ratio [HR]: 0.74; 95% confidence interval [CI]: 0.61, 0.89). More than 2 servings of milk per day (compared with <1 serving/d) were associated with a lower fracture risk (HR: 0.85; 95% CI: 0.77, 0.94). Intakes of calcium, vitamin D, and protein from nondairy sources did not modify the effects of total dairy or milk on fracture risk. There was no association between yogurt intake and fracture risk. Intake of cheese (≥1 servings/d compared with <1 serving/wk) was weakly associated with lower fracture risk (HR: 0.89; 95% CI: 0.79, 0.99).
Conclusions: Higher total dairy, milk, and cheese intakes are associated with lower risks of fracture in females in the NHS.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10797505 | PMC |
| http://dx.doi.org/10.1016/j.ajcnut.2023.09.015 | DOI Listing |
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