In the present meta- analysis , reductions in the risk of hip fracture  with milk consumption were only observed among American adults , but not among Sc and inavian adults , possibly because milk products are more commonly fortified with vitamin D in the former population than in Sc and inavian countries .
The reduction in the risk of hip fracture was also observed with yogurt consumption , which is often associated with healthy lifestyles and dietary patterns that contribute to improved bone health .
Fueling this uncertainty , the elevated  risk of hip fracture  in association with  milk consumption was observed in a cohort of Swedish women .
The cumulative evidence from prospect i ve cohort studies reassuringly suggests that the risk of hip fracture may not be elevated among people who consume milk , yogurt , and cheese , and that a greater consumption of milk or yogurt may even be associated with a lower risk of hip fracture depending on the factors that may differ across the population of interest
Although dairy products contain bone-beneficial nutrients , the association between dairy consumption and the risk of hip fracture remains equivocal .
Calcium and vitamin D fortified milk reduces bone turnover and improves bone density in postmenopausal women over 1 year
Purpose In Malaysia , hip fracture incidence is higher in Chinese women than other ethnic groups . This study compared the effects of a high-calcium vitamin D fortified milk with added FOS-inulin versus regular milk over 1 year on aspects of bone health in Chinese postmenopausal women in Malaysia . Methods One-hundred and twenty-one women ( mean age 59 ( ± 4 ) years ) were r and omized into two groups : control ( n = 60 ; regular milk , 428 mg calcium per day ) or intervention ( n = 61 ; fortified milk at 1200 mg calcium , 96 mg magnesium , 2.4 mg zinc , 15 μg vitamin D and 4 g FOS-inulin per day ) . At baseline , weeks 12 , 24 , 36 and 52 , parathyroid hormone ( PTH ) , C-Telopeptide of Type I Collagen ( CTx-1 ) , Procollagen I Intact N-Terminal propeptide ( PINP ) and vitamin D levels were assessed . Bone density ( BMD ) was measured at baseline and week 52 using a GE Lunar iDXA . Results Body mass index , lumbar spine and femoral neck BMD did not differ between groups at baseline . Over 52 weeks , mean plasma 25 ( OH ) D3 levels increased to 74.8 nmol/L ( intervention group ) or remained at 63.1 nmol/L ( control group ) ( p < 0.001 between groups ) . PTH levels increased in the control group ( p = 0.001 ) . The intervention result ed in a significant suppression of CTx-1 and PINP at p = 0.018 and p = 0.004 . Femoral neck BMD remained stable in the intervention group but decreased significantly in the controls , with a borderline treatment effect ( p = 0.07 ) . Conclusion Compared with regular milk , the fortified milk suppressed bone turnover markers and tended to increase femoral neck BMD
In the present meta- analysis , reductions in the risk of hip fracture  with milk consumption were only observed among American adults , but not among Sc and inavian adults , possibly because milk products are more commonly fortified with vitamin D in the former population than in Sc and inavian countries .
The reduction in the risk of hip fracture was also observed with yogurt consumption , which is often associated with healthy lifestyles and dietary patterns that contribute to improved bone health .
Fueling this uncertainty , the elevated  risk of hip fracture  in association with  milk consumption was observed in a cohort of Swedish women .
The cumulative evidence from prospect i ve cohort studies reassuringly suggests that the risk of hip fracture may not be elevated among people who consume milk , yogurt , and cheese , and that a greater consumption of milk or yogurt may even be associated with a lower risk of hip fracture depending on the factors that may differ across the population of interest
Although dairy products contain bone-beneficial nutrients , the association between dairy consumption and the risk of hip fracture remains equivocal .