Association of Bovine Milk and Curd Intake with the Prevention and Management of Osteoporosis among Postmenopausal Women: A Narrative Review

Abstract

 Osteoporosis is a progressive skeletal disorder characterised by reduced bone mineral density, deterioration of bone microarchitecture and increased susceptibility to fragility fractures. Postmenopausal women are particularly vulnerable because declining oestrogen concentrations accelerate bone resorption. Adequate intake of calcium, high-quality protein, phosphorus and vitamin D is important for preserving skeletal health, and bovine milk and fermented milk products such as curd or yogurt provide several of these nutrients within a single food matrix. This narrative review evaluates the association of bovine milk and curd intake with bone mineral density, bone turnover and fracture risk among postmenopausal women. Randomised trials and meta-analyses generally indicate that milk or fortified dairy interventions produce modest improvements in bone mineral density, particularly among women with low habitual calcium intake. Observational research also associates yogurt consumption with higher hip bone mineral density and, in some studies, a lower risk of hip fracture. However, findings for milk consumption and fracture prevention are inconsistent across populations. Variations in baseline nutritional status, vitamin D fortification, dairy type, serving size, ethnicity, lifestyle and residual confounding may explain these differences. Milk and curd should therefore be regarded as nutrient-dense components of a comprehensive osteoporosis-prevention strategy rather than independent treatments or cures. Women with established osteoporosis or high fracture risk require clinical evaluation, appropriate exercise, fall prevention and pharmacological therapy when indicated. More long-term randomised trials are required, particularly in South Asian populations, to determine the effects of culturally consumed bovine milk and household-prepared curd on fractures and bone microarchitecture.