Abstract：
Dairy is recognized as a good source of calcium, which is important for preventing osteoporosis. However, the relationship between milk and bone health is more complex than just calcium supplementation. It is unwise to focus solely on observing the effects of a single nutrient. Lactose, proteins, and vitamins in milk, as well as fatty acids, oligosaccharides, and exosomes, all work together with calcium to enhance its bioavailability and utilization efficiency through various mechanisms. We evaluate the roles of dairy nutrients and active ingredients in maintaining bone homeostasis from the perspective of the dairy matrix effects. Special attention is given to threshold effects, synergistic effects, and associations with the gut-bone axis. We also summarize the associations between probiotic/prebiotic milk, low-fat/high-fat milk, lactose-free milk, and fortified milk with a reduced risk of osteoporosis and discuss the potential benefits and controversies of these dairy products. Moreover, we examine the role of dairy products in increasing peak bone mass during adolescence and reducing bone loss in old age. It provides a theoretical reference for the use of dairy products in the accurate prevention and management of osteoporosis and related chronic diseases and offers personalized dietary recommendations for bone health in different populations.
摘要：
乳制品被认为是钙的良好来源，这对预防骨质疏松症很重要。然而,牛奶和骨骼健康之间的关系比仅仅补充钙更复杂。仅仅专注于观察单一营养素的影响是不明智的。乳糖,蛋白质，牛奶中的维生素，以及脂肪酸，寡糖，和外泌体，所有这些都与钙一起工作，通过各种机制提高其生物利用度和利用效率。我们从乳制品基质效应的角度评估了乳制品营养素和活性成分在维持骨骼稳态中的作用。特别注意阈值效应，协同效应，以及与肠-骨轴的关联。我们还总结了益生菌/益生元牛奶之间的关联，低脂肪/高脂肪牛奶，无乳糖牛奶,并讨论这些乳制品的潜在益处和争议。此外，我们研究了乳制品在增加青春期峰值骨量和减少老年骨丢失方面的作用.为乳制品在骨质疏松及相关慢性疾病的精准预防和管理中的应用提供理论参考,并为不同人群的骨骼健康提供个性化膳食建议。
