Dairy products are included in dietary guidelines worldwide, as milk, yoghurt, and cheese are good sources of calcium and protein, vital nutrients for bones and muscle mass maintenance. Bone growth and mineralization occur during infancy and childhood, peak bone mass being attained after early adulthood. A low peak bone mass has consequences later in life, including increased risk of osteoporosis and fractures. Currently, more than 200 million people worldwide suffer from osteoporosis, with approximately 9 million fractures yearly. This poses a tremendous economic burden on health care. Between 5% and 10% of the elderly suffer from sarcopenia, the loss of muscle mass and strength, further increasing the risk of fractures due to falls. Evidence from interventional and observational studies support that fermented dairy products in particular exert beneficial effects on bone growth and mineralization, attenuation of bone loss, and reduce fracture risk. The effect cannot be explained by single nutrients in dairy, which suggests that a combined or matrix effect may be responsible similar to the matrix effects of foods on cardiometabolic health. Recently, several plant-based beverages and products have become available and marketed as substitutes for dairy products, even though their nutrient content differs substantially from dairy. Some of these products have been fortified, in efforts to mimic the nutritional profile of milk, but it is unknown whether the additives have the same bioavailability and beneficial effect as dairy. We conclude that the dairy matrix exerts an effect on bone and muscle health that is more than the sum of its nutrients, and we suggest that whole foods, not only single nutrients, need to be assessed in future observational and intervention studies of health outcomes. Furthermore, the importance of the matrix effect on health outcomes argues in favor of making future dietary guidelines food based.

中文翻译：

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整个乳制品基质对肌肉骨骼健康和衰老的影响-当前的知识和研究空白。

奶制品已被纳入全球饮食指南，因为牛奶，酸奶和奶酪是钙和蛋白质，骨骼和肌肉质量维持的重要营养素的良好来源。骨骼生长和矿化发生在婴儿期和儿童时期，成年后达到峰值骨量。峰值骨量低会在以后的生活中造成后果，包括增加骨质疏松症和骨折的风险。目前，全世界有超过2亿人患有骨质疏松症，每年骨折约900万。这给卫生保健带来了巨大的经济负担。5％至10％的老年人患有肌肉减少症，肌肉质量和力量的损失，进一步增加了跌倒导致骨折的风险。干预和观察性研究的证据支持，发酵乳制品尤其对骨骼生长和矿化，减少骨质流失以及降低骨折风险发挥有益作用。这种作用不能用乳制品中的单一营养成分来解释，这表明与食物对心脏代谢健康的基质作用类似，联合或基质作用可能是负责任的。近来，几种植物性饮料和产品已经可以买到并作为乳制品的替代品进行销售，即使它们的营养成分与乳制品有很大不同。为了模仿牛奶的营养成分，其中一些产品已经得到了强化，但是未知这些添加剂是否具有与乳制品相同的生物利用度和有益效果。我们得出的结论是，乳制品基质对骨骼和肌肉健康的影响大于其营养素的总和，并且我们建议在未来的健康结果观察和干预研究中，不仅要评估单一营养素，还应评估整个食物。此外，基质效应对健康结果的重要性表明，未来的饮食指南应以食物为基础。