A new Purdue University study, set to be published in the August issue of the Journal of Bone and Mineral Research, reveals that dairy has an advantage over calcium carbonate in promoting bone growth and strength.
Connie Weaver, distinguished professor and head of the food and nutrition department, discovered that rats fed nonfat dry milk developed bones that were longer, wider, denser, and stronger compared to those fed a diet containing calcium carbonate. Calcium carbonate is the most common form of calcium used in fortified foods and supplements. This study, funded by the National Dairy Council, marks the first direct comparison of bone properties between calcium derived from supplements and milk.
