Fermented Dairy Products, Musculoskeletal and Mental Health in Older Adults: is There Evidence to Support Benefits that go Beyond Those of Non-Fermented Dairy Products?

IF 3.3 3区 医学 Q2 ENDOCRINOLOGY & METABOLISM
Calcified Tissue International Pub Date : 2024-11-01 Epub Date: 2024-09-20 DOI:10.1007/s00223-024-01291-4
M Papageorgiou, M Lyrakou, A Kyriacou, E Biver, M Yannakoulia
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Abstract

Fermented dairy products have recently gained popularity due to their purported health benefits, nevertheless, their role in ageing remains uncertain. This narrative review aims to evaluate evidence from observational (prospective) and interventional studies on the potential benefits of fermented dairy product consumption for musculoskeletal and mental health in older adults. Additionally, it seeks to determine whether any observed benefits surpass those of non-fermented dairy products and to identify directions for future research. Prospective studies support either favourable or neutral associations of fermented dairy products with outcomes of musculoskeletal health or neutral associations with mental health outcomes, whilst it remains unclear if the benefits observed with fermented dairy products go beyond those of the non-fermented dairy foods. Few interventional studies suggest overall favourable effects of yogurt and cheese on musculoskeletal health in older adults but given their small number (N = 6) and heterogeneity, they do not allow a clear assessment or definitive recommendations for fermented dairy intake. Interventional studies reporting mental health outcomes are largely lacking for this age group (N = 1). Given the very limited evidence for the effectiveness of fermented dairy products, future well-designed prospective and randomized controlled trials are needed to better understand their benefits (especially compared to those of non-fermented dairy foods), their characteristics and the quantities required to offer protection against musculoskeletal and/or mental health ageing.

发酵乳制品、老年人的肌肉骨骼和心理健康:是否有证据证明其益处超过非发酵乳制品?
近来,发酵乳制品因其所谓的健康益处而大受欢迎,但其在老龄化过程中的作用仍不确定。本综述旨在评估来自观察性(前瞻性)和干预性研究的证据,研究食用发酵乳制品对老年人肌肉骨骼和精神健康的潜在益处。此外,它还试图确定观察到的益处是否超过非发酵乳制品,并确定未来的研究方向。前瞻性研究支持发酵乳制品与肌肉骨骼健康结果之间存在有利或中性的关联,或与精神健康结果之间存在中性的关联,但目前仍不清楚发酵乳制品的益处是否超过非发酵乳制品。少数干预性研究表明,酸奶和奶酪对老年人的肌肉骨骼健康总体有利,但由于其数量较少(N = 6)且存在异质性,因此无法对发酵乳制品的摄入量进行明确评估或提出明确建议。在这一年龄组中,报告心理健康结果的干预性研究基本没有(N = 1)。鉴于有关发酵乳制品有效性的证据非常有限,未来需要进行精心设计的前瞻性随机对照试验,以更好地了解发酵乳制品的益处(尤其是与非发酵乳制品相比)、其特点以及为防止肌肉骨骼和/或心理健康老化提供保护所需的数量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Calcified Tissue International
Calcified Tissue International 医学-内分泌学与代谢
CiteScore
8.00
自引率
2.40%
发文量
112
审稿时长
4-8 weeks
期刊介绍: Calcified Tissue International and Musculoskeletal Research publishes original research and reviews concerning the structure and function of bone, and other musculoskeletal tissues in living organisms and clinical studies of musculoskeletal disease. It includes studies of cell biology, molecular biology, intracellular signalling, and physiology, as well as research into the hormones, cytokines and other mediators that influence the musculoskeletal system. The journal also publishes clinical studies of relevance to bone disease, mineral metabolism, muscle function, and musculoskeletal interactions.
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