Dairy Council

Over 1,500 scientists and healthcare professionals gathered at the opening ceremony of the World Congress on Osteoporosis, Osteoarthritis and Musculoskeletal Diseases (WCO–IOF–ESCEO), which was held in Paris on 4 April. 

During the opening session, the latest breakthroughs in the field of bone and muscle health were presented. Part of the session was devoted to the theme of nutritional prevention of osteoporosis, and Professor Arne Astrup from the University of Copenhagen spoke about the innovative “food matrix” concept using the example of dairy products.

Beyond nutrients: the matrix effect

Many of the nutrients contained in milk and dairy foods, including calcium, protein and vitamin D, have a positive effect on bone health. However, studies suggest the protective effects of dairy foods cannot necessarily be explained by the individual components.

This demonstrates the importance of the food matrix. The matrix concept reflects the complexity of foods and takes into account that the sum of the nutrients may not be sufficient to explain all the physiological and health effects. The presence foods of, for example, protein, fibre, micro–nutrients and probiotics within a complex matrix can lead to interactions between the nutrients and other components. This means that different foods with the same amount of a particular nutrient will not necessarily be equivalent in terms of nutrition or health effects.

A single nutrient does not make a food

Traditionally, milk and dairy products = calcium. And it is true that dairy products are rich in calcium and are the leading source of calcium in the Northern Ireland diet. But, in terms of health, dairy products are not just about calcium. This is reflected in studies comparing the effect of the same amount of calcium considered separately and within a dairy product, where often the dairy effect is greater*. 

In two recent large observational studies from Harvard University it was found that each serving of milk per day was associated with a 8% lower risk of hip fracture**.

In these studies the effect could not be explained by the intake of calcium, vitamin D and protein from dairy as adjustment for these nutrients did not weaken the association. This observation supports that other nutrients in dairy, and / or interactions within the dairy matrix, are responsible for the effect on skeletal health. 

For a summary of the latest evidence on dairy and bone health, including dairy matrix effects, click here.

To see Professor Astrup’s presentation from the Congress, click here

* Cheng S et al. Effects of calcium, dairy product, and vitamin D supplementation on bone mass accrual and body composition in 10–12–y–old girls: a 2–y randomized trial. Am J Clin Nutr. 2005;82(5):1115–26

**Feskanich D et al. Milk and other dairy foods and risk of hip fracture in men and women. Osteoporos Int 2018;29(2):385–396 2017.
Bian S et al. Dairy product consumption and risk of hip fracture: a systematic review and meta–analysis. BMC Public Health. 2018;18(1):165.