Fermented Dairy Products Enter Debate Over Bone Health
Osteoporosis involves weakened and porous bones, increasing the risk of fractures. Calcium intake is commonly discussed in relation to preventing bone loss, but the source reports that research is also examining other nutrients and bioactive compounds found in fermented dairy products.
A study published in Food Science of Animal Resources, cited by the source, examined probiotics found in foods such as kefir and yoghurt. These microorganisms were discussed in connection with osteoblasts, which form bone, and osteoclasts, which are involved in bone resorption. The balance between the two cell activities is relevant to the maintenance of bone structure.
The source also linked probiotics in fermented dairy to inflammatory processes and to metabolic markers including osteocalcin and IGF-1, both associated in the article with the formation of bone cells. Another study, published in PLOS One, followed 40 adults diagnosed with osteoporosis for six months. The article reported a 5.5% increase in hip bone density among participants who consumed kefir, together with changes in markers associated with bone loss.
Several possible biological mechanisms were described. Probiotics may contribute to the production of short-chain fatty acids such as butyrate, which the source associated with the intestinal barrier and possible stimulation of osteoblast activity. The article also discussed a possible reduction in parathyroid hormone, or PTH, which is involved in the mobilisation of calcium from bones. It further referred to possible effects on genes involved in bone development, including Runx2 and Bmp2, as well as on oxidative stress.
The discussion also covered C15:0, or pentadecanoic acid, an odd-chain saturated fatty acid associated in the source with cellular health. The effects mentioned included possible links to mitochondrial function and the production of free radicals. The source cited animal studies in which C15:0 supplementation was associated with lower inflammation, glucose and cholesterol levels in obese rats.
In metabolic research, a meta-analysis of 33 studies cited by the article found an association between higher C15:0 levels and a lower risk of developing type 2 diabetes. The source did not present these findings as a substitute for clinical treatment or as proof of a preventive effect against osteoporosis. It noted that the cited literature includes clinical research, a meta-analysis and animal experimentation, meaning that the studies do not provide identical levels of evidence. Fermented dairy products are therefore being examined for their probiotics and other bioactive compounds as well as for their mineral content.
