As the dairy industry continues to promote its products as a key source of healthy dieting, research linking milks, cheeses, whey and yoghurts to improved health is increasingly being sought.
Osteoporosis is one such area being focused on by the industry. The disease is characterised by low bone mass, which leads to an increased risk of fractures, especially in the hips, spine and wrists.
However, Germany-based nutrition society, Deutsche Gesellschaft für Ernährung (DGE), says that suggestions that the humble cheese slice may be an effective means of preventing Osteoporosis, was down playing real solutions.
A DGE spokesperson told DairyReporter.com that following on from recent evaluations of research into the disease, calcium rich products from both dairy and other sources did play an important role in osteoporosis prevention.
Just last year, the US Food and Drug Administration (FDA) said it would approve new health claims linking calcium and vitamin D consumption to improved bone health and reduced risk of osteoporosis on certain dairy products.
However, the DGE claimed that osteoporosis was a complex condition and diet alone could not provide a fix all solution to reduce the risk of contracting the condition.
“Food containing calcium - milk products, cheese, green vegetable like broccoli, leek, green cabbage, fennel, nuts, some sorts of mineral water - is one important fact,” stated the spokesperson. “But, genetic disposition, physical activity, sunlight and vitamins D and K are [also] important”.
As part of the society’s remit, while the DGE itself says does not pursue study, the group said it worked to support further research into nutrition to collect and evaluate findings.