Synopsis

Source of validity: Scientific
Rating (out of 5): 5

Milk is widely used to support and treat calcium deficiency, and this use is strongly justified by scientific evidence. Milk is naturally rich in calcium, with a typical cup (about 240 ml) providing roughly 300 mg of calcium, which is about 30% of the recommended daily intake for most adults. Numerous clinical studies and nutritional guidelines from organizations such as the National Institutes of Health (NIH) and the World Health Organization (WHO) endorse milk and dairy products as effective dietary sources of calcium. Calcium from milk is also highly bioavailable, meaning it is efficiently absorbed by the body. Regular consumption of milk has been shown to help maintain bone mineral density, reduce the risk of osteoporosis, and support normal physiological processes that require calcium, such as muscle contraction and nerve function.

In addition to calcium, milk contains other nutrients that aid in bone health, such as vitamin D (in fortified milk), phosphorus, and protein. Historically, many cultures have used milk as a dietary staple, especially in societies with limited access to other calcium-rich foods. However, the current scientific consensus is based on extensive research showing that milk is an effective and practical means of preventing and treating calcium deficiency, especially in populations at risk for low dietary calcium intake. Alternatives exist for individuals who are lactose intolerant or follow plant-based diets, but the scientific foundation for recommending milk as a calcium source remains robust.

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