English
A simple nutritional enrichment with dairy products leads to a significant reduction in the risk of falls and fractures in the elderly population. A nutritional attention that combines the effectiveness of a preventive intervention with that of a therapeutic intervention.
According to a study conducted on over 7000 Australians with an average age of 86 – in-depth on Lreliable, the newsletter of Assolatte “Italian Dairy Association” – the supplementation of dairy products favors the achievement of the recommended average requirement of calcium and protein. Not only that, the data of the study are absolutely clear in indicating that the consumption of dairy products significantly inhibits the normal progress of bone remodeling, the reduction of the risk factor on falls and the slowing down of progressive bone fragility.
Well, in this work the authors demonstrate that the reduction in the risk of falls and fractures, as well as the intervention time necessary to obtain the result, are similar to what can be achieved through a powerful antiresorptive drug therapy for the treatment of people at high risk due to osteoporosis.
Therefore, a nutritional intervention that is easily applicable in all its aspects, with palatable, widely available and low-cost products.
To complete and support this investigation, it is worth reporting the results of another, somewhat similar, study conducted in Canada, whose results showed that the total intake of dairy products, cheeses and dairy products is positively associated with the dominance of the executive function of our cognitive system in old age.
There is increasing evidence that in the elderly, good nutritional choices, among other things with accessible and consumer-friendly products such as dairy products, can lead to a series of health benefits, ranging from the prevention of type-2 diabetes to arterial hypertension, from cardiovascular disease to bone fragility.
Source: Lreliable, the newsletter of Assolatte, Italian Dairy Association, PROF. ANDREA GHISELLI
