The study was published in the British Medical Journal, a peer-reviewed journal, and was specifically conducted to determine whether high milk consumption is associated with mortality and fractures in men and women.
This study was conducted in three different counties in Sweden and used data from two large Swedish cohorts, one with 61,433 women aged 39-74 and the other with 45,339 men, aged 45 and over. at around 79 years old. All had to answer questionnaires of food frequency. The study used “multivariable survival models” that were applied to determine the impact of the link between milk consumption and mortality or fracture occurrence.
The milk would not be beneficial for the body:
The results are as follows
Based on an average of 20.1 years of follow-up, 15,541 women died and 17,252 had a fracture, of which 4,259 had a hip fracture. For the mean follow-up of the male cohort for 11.2 years, 10,112 men died and 5,066 had a fracture, of which 1,166 were hip fractures. For women, the adjusted mortality risk ratio for 3 or more glasses of milk per day, compared to less than 1 glass of milk per day, was 1.93 (95% reliability difference: 1.86 to 2). , 06). For each glass of milk, the adjusted risk ratio for all causes of mortality combined was 1.15 (1.13 to 1.17) in women and 1.03 (1.01 to 1.04) in women. men. For each glass of milk, in women, there was no reduction in the risk of fracture with greater milk consumption regardless of the type of fracture (1.02 – 1.00 to 1.04) or for a hip fracture (1.09 – 1.05 to 1.13). The corresponding corrected risk ratios for men were 1.01 (0.99 to 1.03) and 1.03 (0.99 to 1.07). In the subsamples of two additional cohorts, one in men and the other in women, a positive relationship was observed between milk consumption and at the same time urinary 8-iso-PGF2a (a biomarker of oxidative stress) and serum interleukin 6 (a primary inflammatory biomarker) “(1)
The study concluded that high milk consumption was related to higher mortality in a cohort of women and a cohort of men, and with a greater incidence of fractures in women. She also concluded:
“Since observational study protocols are constructed with the inherent possibility of residual confusion and causality reversal, a careful interpretation of the results is recommended” (1)
This is not the only study that suggests that milk would not be beneficial to our body
In an article published in the Journal of the American Medical Association Pediatrics, Harvard pediatrician David Ludwig points out that fracture rates tend to be lower in countries where we do not consume milk compared to those where we consume it, noting that there are many other sources of calcium. (source)
Another study published in the American Journal of Public Health showed that consuming dairy products could actually increase the risk of fractures by 50 percent. (2)
Studies have also shown that calcium does not protect the bones as much as we thought. Several studies on calcium supplementation have shown that it has no benefit in reducing the risk of bone fracture. Indeed, vitamin D seems to be more effective when it comes to reducing this risk. (3)
Studies have also shown that dairy products could increase the risk of developing prostate cancer by 30-50%. (4)
The list of studies continues literally indefinitely.
It is also interesting to note that about 65 to 75% of the total population of our planet has a reduced ability to digest lactose after infancy. (5) (6) In some countries, more than 90% of the adult population is lactose intolerant, take a moment to consider this fact.
Lactose intolerance is an impairment of the ability to digest lactose, a sugar found in milk and other dairy products. Normally, lactose is broken down by an enzyme called lactase, which is produced by the cells of the lining of the small intestine.
Keep in mind that the milk that we have so much trouble digesting after infancy is cow’s milk, not breast milk, which is natural. In fact, we are the only species on Earth to consume the milk of another animal.
Since the sole function of lactase is the digestion of milk lactose, most mammalian species undergo a dramatic reduction in enzyme activity after weaning. The persistence of lactase in humans is an adaptation to the consumption of non-human milk and non-dairy products consumed beyond infancy. Our diet has changed a lot, so some of our genes are adapted, but it’s not an easy process. That’s why most humans are lactose intolerant.
All other species practice weaning and then no longer drink milk in their lifetime, and therefore they do not have the enzyme breaking down milk sugar. But during human evolution, some humans have mutated the LTC gene, the lactase gene; these mutations allow adults to transform lactose. With about 65 to 75% of humans on the planet unable to transform it properly, it is obvious enough that we do not respect the natural functioning of our body.
Below is a video of Katherine S. Pollard, Ph.D. at the University of California, San Francisco, to further the previous paragraph.
Milk and dairy products are not the only source of calcium
This list is extremely long, here is a very short list of plant sources of calcium, many of them are a source of calcium more suitable for our health, and even contain more than dairy products. It is important to do your research, there are so many foods that contain a healthy and abundant source of calcium.
- Kale Cabbage: A cup of raw kale cabbage contains a lot of calcium, about 90 mg to be exact. This means that 3.5 cups of cabbage salad provides more calcium than a cup of milk.