Yogurt Consumption Enhances Bone Mineral Density and Physical Functioning in Older Adults

by | May 31, 2017 | 2017, Aging, Bone Health, Calcium, Magnesium, Proteins, Vitamin B - General

Written by Angeline A. De Leon, Staff Writer. Analyses of a modified food frequency questionnaire, completed by 4310 participating older adults, revealed that more than one serving of yogurt per day significantly improved bone mineral density and physical functioning.

bone healthBone is a living tissue which the body continually works to break down and replace. When the system’s removal of bone tissue surpasses its ability to create new bone, osteoporosis occurs (1). This condition involves decreased bone mineral density (BMD), which causes bones to become weak, brittle, and more vulnerable to fractures 1. While over 200 million individuals are diagnosed with osteoporosis globally 2, primarily those aged 50 years and older 3, research suggests that a healthy diet may be a critical preventative factor for older adults 4. Dietary intake of dairy foods containing protein, calcium, magnesium, and B vitamins is linked to optimal bone health 5,6, with products such as yogurt, for example, showing significant benefits for protein synthesis 7. In a 2017 observational study, researchers in Ireland investigated whether the natural concentration of bone promoting vitamins, minerals, and bioactive peptides in yogurt 5,8 is associated with increased BMD and markers of bone health and physical functioning in older adults.

A total of 4310 free-living older adults (aged 60-102) completed a modified food frequency questionnaire (estimating total frequency of daily intake serving for yogurt, milk, and cheese) and provided a non-fasting blood sample, from which serum bone biomarkers were measured. BMD was measured at the hip, the femoral neck, and the vertebral column, using an X-ray-based technique, and participants performed a timed physical activity involving walking (Timed Up and Go test, TUG), as a measure of mobility and physical functioning.

Analyses revealed the following key findings:

Bone Mineral Density: In females, high yogurt consumers (greater than once per day), relative to non-consumers (less than once per week or never), showed higher BMD of the hip (3.1%, p = 0.005) and femoral neck BMD (3.9%, p < 0.0001). In males, low yogurt consumers (2-3 times per week), relative to non-consumers, showed higher BMD of the vertebral column (4.1%, p = 0.028).

Physical Functioning: In females, non-consumers of yogurt were 6.7% slower than high consumers (13.8 vs. 12.9 seconds, p = 0.020) on the TUG test.

Bone Biomarkers: In males, concentrations of tartrate-resistant acid phosphatase (TRAP 5b, a biomarker of bone degradation) was significantly lower among participants with the highest yogurt consumption (-9.5%, p < 0.0001).

Additional analyses indicated that each unit increase in yogurt intake was associated with 52% lower risk of osteoporosis in men (Odds Ratio, OR = 0.48, 95% CI: 0.24-0.96; p = 0.038) and 39% lower risk in women (OR = 0.61, 95% CI: 0.42-0.89; p = 0.012).

General findings confirm that frequency of yogurt intake is correlated to bone mineral density, biomarkers of bone health, and physical functioning in older adults. Yogurt’s availability as an affordable, low-risk dietary product with significant protective effects on bone health may make it a viable companion to standardized bone treatments. Future randomized controlled trials should further explore its efficacy in reducing musculoskeletal frailty in older adults.

Source: Laird E, Molloy AM, McNulty H, et al. Greater yogurt consumption is associated with increased bone mineral density and physical function in older adults. Osteoporosis International. 2017. DOI: 10.1007/s00198-017-4049-5.

© International Osteoporosis Foundation and National Osteoporosis Foundation 2017

Posted May 31, 2017.

Angeline A. De Leon, MA, graduated from the University of Illinois at Urbana-Champaign in 2010, completing a bachelor’s degree in psychology, with a concentration in neuroscience. She received her master’s degree from The Ohio State University in 2013, where she studied clinical neuroscience within an integrative health program.

References:

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