Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Milk is sometimes recommended for supporting the strength of fingernails, particularly when weakness or brittleness is due to nutritional deficiencies. The scientific rationale centers on milk’s content of calcium, protein, and other micronutrients (like vitamin D, if fortified), all of which are involved in nail health. Calcium is essential for the structure and hardness of nails, and a deficiency may contribute to brittle nails. Protein, especially keratin, is the main component of nails, and milk provides a moderate source of dietary protein.

However, clinical studies directly linking milk consumption to improved nail strength are limited. Most evidence is indirect, relying on the understanding that correcting dietary deficiencies of calcium or protein can improve overall nail health. A review in the Journal of Cosmetic Dermatology (2010) notes that brittle nails are often related to nutritional factors, but it does not specifically isolate milk as a proven remedy. Instead, it highlights adequate intake of protein and minerals, which milk can help supply.

In summary, while there is a plausible scientific basis for milk supporting nail health through its nutrients, the evidence is not robust or specific. Therefore, the use of milk for treating weak or brittle nails is weakly supported by scientific evidence (rating: 2/5), and its benefit is most relevant in cases where dietary deficiencies are suspected.

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