Scientists from Uppsala University found that a high intake of fermented milk products, like yogurt, in combination with a high intake of fruits and vegetables, is linked to lower hip fracture risk in women.
The research is published in the Journal of Bone and Mineral Research and was conducted by Karl Michaëlsson et al.
In the study, researchers used data from 38,071 women to determine how milk and fermented milk combined with fruit and vegetable consumption are linked to hip fracture.
The researchers found that compared with a low intake of milk (less than one glass/day) and a high intake of fruits and vegetables (at least five servings/day), a high intake of milk (at least three glasses/day) with a concomitant low intake of fruits and vegetables (less than two servings/day) was linked to the risk of hip fracture.
The higher hip fracture rate seen among high consumers of milk was only modestly moderated by an accompanying high consumption of fruit and vegetables.
However, the combination of fruits and vegetables with fermented milk (yogurt or soured milk) yielded the lowest risks of hip fracture in high consumers.
The team concluded that the amount and type of dairy products, as well as fruit and vegetable intake, are differentially linked to hip fracture rates in women.
If you care about nutrition, please read studies that eating dates could help improve your colon health, and Prunes may help control high blood pressure.
For more information about nutrition, please see recent studies that ultra-processed food is linked to a higher death risk in middle-aged people, and results showing one avocado a day could protect you from heart disease.
Copyright © 2022 Knowridge Science Report. All rights reserved.
