Cheese Consumption and Orthopaedic Outcomes: Calcium Bioavailability, Bone Mineral Density, and Fragility Fracture Prevention
Keywords:
bone mineral density, calcium bioavailability, cheese, fragility fracture, osteoporosis, fracture prevention, dairy nutritionAbstract
Background: Fragility fractures represent a critical global health burden, with osteoporosis affecting millions in low- and middle-income countries, including Uzbekistan, where dietary calcium intake remains suboptimal. Cheese, a fermented dairy product with superior calcium bioavailability and protein content, has emerged as a trending nutritional intervention with underexplored implications for bone health in traumatology and orthopedics. Objective: This narrative review examines the association between regular cheese consumption, bone mineral density (BMD), and fragility fracture risk, evaluating cheese as a dietary strategy within orthopedic fracture prevention programs. Methods: Published evidence from 2018–2025 was reviewed, covering cohort studies, systematic reviews, and meta-analyses. Comparative data on dairy types, calcium absorption rates, BMD changes, and fracture outcomes were synthesized. Results: Cheese consumption was consistently associated with a 26% relative reduction in fracture risk and the highest mean BMD values across dairy types. Fermented dairy demonstrated significant protective effects against age-related cortical bone loss. Conclusion: Integrating cheese into orthopedic nutritional protocols offers a practical, cost-effective approach to fracture prevention, particularly relevant to Central Asian populations with limited dairy variety.
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