Yogurt is produced by fermenting milk through the cooperative action of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This process enhances the bioavailability of key nutrients, including calcium, potassium, magnesium, and vitamin K2-elements critical for bone maintenance. The bacteria involved also generate bioactive compounds like
lactic acid and gamma-aminobutyric acid (GABA), which contribute to gut health and may indirectly influence bone metabolism. Despite these promising properties, the current evidence does not establish yogurt as a reliable tool for preventing osteoporosis or bone loss.
“Increased yogurt intake appears to have a minor, statistically significant effect on bone density, but the clinical impact is negligible,” the authors noted. Two studies reported modest protective effects against osteoporosis, yet no consistent link with fracture reduction was found. The review also highlighted methodological gaps: none of the included studies quantified bacterial viability in yogurts or assessed participants’ baseline calcium and vitamin D levels-factors that could strongly influence outcomes.
Researchers emphasize that yogurt’s nutrient composition varies widely depending on fat content, starter cultures, and fortification, making it difficult to generalize its effects. While yogurt remains a valuable component of a balanced diet-offering benefits for gut health, digestion, and overall metabolism-it should not be considered a standalone strategy for improving bone strength.
“Yogurt is healthy, but its role in bone protection remains unclear,” the authors concluded. They called for well-designed randomized controlled trials that clearly define product composition and control for nutritional variables to better understand yogurt’s true impact on bone health.
REFERENCE: Mayo, B., Malagon-Rojas, J., Agahi, F., et al. (2025). Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta- analysis. Frontiers in Nutrition. doi:10.3389/fnut.2025.1660505.
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