Contrary to long-standing dairy marketing, milk consumption is not definitively vital for building stronger bones, according to nutrition experts at Harvard’s T.H. Chan School of Public Health. As reported by Jay Lau on August 14, the notion that milk’s calcium content directly translates to fewer fractures is unsupported by long-term studies. While both dairy products and supplements can boost bone density in calcium-deficient individuals, there’s no convincing evidence linking those increases to reduced fracture rates .
Notably, Walter Willett—a leading nutrition epidemiologist—points out that most evidence relies on short-term calcium-balance studies lasting mere weeks and doesn’t confirm long-term benefits for skeletal strength . Instead, evidence suggests fermented dairy like yoghurt and cheese may offer more consistent protective effects against fracture risk, possibly due to their gut-health benefits and better tolerance in lactose-sensitive individuals . Other reliable calcium sources include tofu, bony fish, leafy greens, fortified juices, and plant-based milks .
Industry Insight:
For dairy processors, cooperatives, and product developers, these findings underscore the growing opportunity—and urgency—to innovate with value-added fermented products (e.g., yoghurts, cheeses) and fortified dairy alternatives. Highlighting functional health benefits beyond calcium—such as gut-friendly probiotics—could be key to aligning with evolving consumer preferences and science-backed messaging.
Source : Dairynews7x7 Aug 16th 2025 Read full story here