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| - Last Updated on July 6, 2024 by Dr. Saumya Saluja
Quick Take
A well-circulated Instagram post asserts that consuming milk reduces calcium in the bones, demineralizing them. We verified the facts and discovered that the claim is False.
The Claim
An Instagram post from vegan__america, featuring Maneka Gandhi, claims that people who drink more milk have the least amount of calcium left in their bones. The post, which promotes vegan alternatives, claims that humans are deficient in the enzyme lactase, which breaks down lactose in milk, just as our bodies are deficient in the enzymes needed to break down glass or metal. Thus, when milk is consumed, it becomes acidic in the stomach, causing lactic acid to be produced. As the spread of this lactic acid might cause sudden death, the release of calcium from the bones neutralises the acidity of the stomach, leaving the bones demineralized or calcium-depleted.
Fact Check
Is it wise to adhere to random health-related social media posts?
No, not always. While there are trustworthy sources of health-related information, certain social media posts can be deceptive. It should be emphasised that not all scientific or medical knowledge applies universally and may vary from person to person. Additionally, not everyone may be able to comprehend the evidence-based medical information available online. Therefore, it is always essential to follow the advice of a knowledgeable medical expert who can provide patient-centred or one-on-one medical care.
Dr Gulhima Arora, renowned Dermatologist, cautions against medical misinformation. She insists that you should always trust a qualified professional with your health concerns. Avoid following trends and fads. Since every patient has a unique genetic makeup and set of triggers for their particular illness, following your doctor’s recommendations ensures that you receive the right medical therapy and avoid medical misconceptions.
What is lactase? Is it solely responsible for milk digestion?
Since the presence of lactose in milk is the subject of argument of this fact check it is necessary to first address the significance and purpose of the component. Lactase is an enzyme that is usually present in the brush border of the human small intestine. Its primary function is to break down the lactose sugar found in milk into glucose and galactose, two easier-to-digest carbohydrates
Infants acquire significant amounts of lactase to help with the digestion of breast milk; however, adult lactase levels may decrease with age. Additionally, a drop in lactase enzyme levels leads to the onset of lactose intolerance, a common condition that manifests as symptoms like bloating, diarrhoea, and gas after consuming dairy products.
It should be emphasised that other enzymes, besides lactase, are also involved in milk digestion. Even though lactase is essential for the breakdown of lactose, the main sugar in milk, other enzymes aid in the digestion of milk. Among these are the digestive enzymes responsible for milk’s fat and protein content. The digestion of milk proteins like casein and whey is aided by proteases, which are enzymes that break down proteins into amino acids. Lipases facilitate the breakdown of triglycerides into fatty acids and glycerol, aiding in the digestion of milk fats. Collectively, these enzymes facilitate the proper breakdown and absorption of the components of milk in the small intestine during the digestion process.
How is lactic acid linked with milk digestion?
The digestion of milk cannot be complete without addressing lactic acid, another term used in the post. Lactose is broken down by the enzyme lactase into glucose and galactose; however, lactose travels through the colon undigested when lactase activity is low. In this scenario, gut bacteria called lactic acid bacteria (LAB) digest lactose and make lactic acid as a byproduct. Fermentation breaks down the components of milk even further, facilitating digestion and absorption. The components of milk are further broken-down during fermentation, which aids in absorption and digestion. Furthermore, by inhibiting the growth of pathogens, reducing pH levels, and producing lactic acid, the lactic acid bacterium Lactobacillus adds to the stability and complexity of the gut microbiota, which aids in the digestion of lactose and helps maintain a healthy gut environment.
Lactic acidosis is caused by an excessive buildup of lactic acid. Elevated amounts of lactic acid are not directly induced by milk digestion but can be a result of faulty lactose fermentation in people with severe lactose intolerance or malabsorption problems. Certain metabolic conditions may worsen this illness and cause symptoms like weakness, nausea, and rapid breathing. Managing the underlying causes is usually the first step in treatment, which may also require dietary changes to avoid lactose and other carbs.
Are bones deprived of calcium by milk and milk products?
No, not exactly. There is no substantial evidence suggesting that consuming milk reduces calcium in bones. Milk is traditionally promoted for its calcium content, which is essential for bone health. Calcium fortifies bones and helps in the prevention of diseases like osteoporosis. Therefore, consuming milk and other dairy products has been associated with higher bone mineral density. Furthermore, research indicates that fermented dairy products, regardless of their calcium level, have a favourable impact on bone health. This implies that milk and its byproducts may help preserve bone density and ward against diseases related to bones.
There might be detrimental effects of milk on bone health. A 2014 study uses self-reported data, which increases the risk of recall bias and inaccurate measurements of milk intake, which cannot be applied to other populations other than Swedish people. Most importantly, the results could also have been influenced by uncontrolled food and lifestyle factors that affect fracture risks and death rates. As a result, the study was unable to prove a link between milk consumption and the frequency of fractures.
According to another study, milk contains D-galactose, which may be harmful to bones. These studies highlight the question of whether consuming an excessive amount of milk over time may eventually cause bone deterioration. Furthermore, the substantial impact of genes, dietary and lifestyle factors on bone health provides a conflicting perspective regarding the necessity of milk drinking for strong bones, which makes it difficult to establish an obvious connection between milk consumption and increased bone mineral density.
Please be mindful that a variety of factors, including hormone levels, medications, physical activity, body weight, both active and passive smoking, alcohol intake, and heredity, Furthermore, the association between dairy and bone loss might just be unintentional if any of those risk factors are more prevalent in the countries with the highest dairy intake.
Therefore, the evidence predominantly supports milk’s positive role in maintaining bone health when consumed in moderation, making milk and dairy products an integral part of a balanced diet.
Should lactose be the determining factor for the consumption of milk?
No, not at all. Milk has rightly earned the title of “complete food” for the human body due to the multitude of health advantages its life-giving nectar offers.
Milk is the easiest, most affordable, and most accessible primary source of calcium. Calcium, the body’s primary structural element, is essential for the production of bone tissue, a major factor in the measurement of bone mineral density. In addition to increasing bone density, calcium has been demonstrated to reduce the incidence of stroke and cardiovascular disease.
While calcium is mostly associated with bone health, research has also demonstrated that it lowers the risk of stroke and cardiovascular disease. A study published by the American Heart Association indicated that middle-aged Japanese people who had a dairy diet high in calcium, particularly from dairy products, had a lower risk of stroke.
Additionally, blood pressure has been found to be lowered by dairy dietary intakes of potassium, calcium, and magnesium; however, the degree of blood pressure decrease in clinical trials and epidemiological research has generally been minor and inconsistent.
Approximately 25–30% of the usual human diet consists of milk and dairy products like cheese and yoghurt, which are unquestionably strong sources of compounds with antioxidant properties. It should be made clear that the substances known as food antioxidants work in different capacities to “scavenge” free radicals. Hence, a diet high in naturally occurring antioxidants protects the body from oxidative stress and damage, enhancing its antioxidant status.
Since milk fermentation results in the production of antioxidant peptides, which may be further enhanced by probiotic microorganisms, dairy products have a higher potential for antioxidants. Therefore, consuming a high-quality diet rich in antioxidants lowers the risk of lifestyle diseases such as diabetes, obesity, cancer, and heart disease. This additionally strengthens the person’s overall defences against infections. An adequate supply of milk based antioxidants within the organism is also necessary to prevent brain malfunction. Certain research investigations have indicated a reduced likelihood of neurological disorders such as cerebral ischemia, Parkinson’s disease, and Alzheimer’s disease in populations on antioxidant supplements.
As was already mentioned, milk contains a lot of calcium, which is necessary for healthy bone development and growth. Substantial regular milk consumption can help prevent bone diseases like osteoporosis. Children who don’t get enough cow’s milk are more likely to break their bones when they get hurt, and they will take longer to recover (due to calcium deficiency) if they don’t get enough calcium to help rebuild their bone mass. Milk helps shield the enamel surface from acidic chemicals, so encouraging kids to drink it will provide them with excellent dental care.
Even though the health implications of excess dairy consumption are subject to debate, milk and other dairy products are nutrient-dense for human systems. Due to their numerous nutritional advantages, dairy products have long been a mainstay in many diets. They are abundant in calcium, protein, and vital vitamins that support healthy bones and general physiological processes. On the other hand, there is disagreement on the effects of excessive dairy consumption on health.
Does the intake of milk have any limitations?
Yes, despite its frequent recommendation for its nutritional characteristics, milk might not be beneficial to everyone, particularly for people who have lactose intolerance, a condition brought on by a lack of the enzyme lactase. Allergies to milk are another reason to stay away from it. As opposed to lactose intolerance, which is characterised by trouble digesting milk sugar, a milk allergy is an immunological reaction to casein or whey proteins found in milk. This allergy can cause symptoms that range from slight swelling or itching to, in rare instances, life-threatening anaphylaxis.
Other than these conditions, the fat content of milk and other substances has the potential to aggravate certain digestive conditions, such as irritable bowel syndrome (IBS). IBS may lead to worsening symptoms or increased gastrointestinal distress. Therefore, individuals with such disorders should carefully consider their milk consumption and speak with their doctors to choose the best course of action for their own diet.
Disclaimer: Medical Science is an ever evolving field. We strive to keep this page updated. In case you notice any discrepancy in the content, please inform us at [email protected]. You can futher read our Correction Policy here. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on or accessed through this website or it's social media channels. Read our Full Disclaimer Here for further information.
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